Beans for the Win: Quick, Low-Cost Family Dinners

1.Black Bean Cheese Quesadillas

10 Ingredients

Number of servings (quesadillas)
4

Method

  1. In a bowl, mix black beans with cumin, chili powder and a pinch of salt. Lightly mash so it spreads easily.
  2. Heat a large non-stick pan over medium heat with a little oil/butter. Place 1 tortilla in the pan.
  3. Spread a thin layer of seasoned beans on half of the tortilla. Add onion and corn (if using), then scatter cheese on top.
  4. Fold the tortilla over to make a half-moon. Cook 2–3 minutes per side until golden and cheese is melted. Repeat with remaining tortillas and filling.
  5. Rest 1 minute, slice into wedges. Serve with salsa.

2.Coconut Curry Chickpeas, Red Lentils

11 Ingredients

Number of servings
4

Method

  1. Heat oil in a large saucepan over medium heat. Sauté onion for 3–4 minutes until translucent. Add garlic and ginger; cook 30–60 seconds until fragrant.
  2. Stir in curry powder (or curry paste) and toast for 30 seconds to release aroma.
  3. Add diced tomatoes and coconut milk plus ½ cup water. Bring to a gentle simmer for 5 minutes, stirring occasionally.
  4. Add chickpeas; simmer 5–7 minutes to thicken slightly.
  5. Stir in spinach until just wilted (fresh 1–2 minutes）。
  6. Season with salt and pepper, finish with lemon/lime juice to brighten. Serve with steamed rice or warm naan.
TIP:

3.Mapo Tofu

13 Ingredients

Number of servings
4

Method

  1. Optional but recommended: blanch tofu cubes in lightly salted simmering water for 1–2 minutes, then drain. This helps them hold shape and removes beaniness.
  2. Toast Sichuan peppercorns in a dry pan until fragrant, 30–60 seconds. Grind to a coarse powder; set aside.
  3. Heat neutral oil in a wok or deep skillet over medium-high. Add chopped mushrooms (if using) and cook until browned and most moisture evaporates.
  4. Push mushrooms to the side. Add doubanjiang and douchi; stir-fry in the oil 30–60 seconds until the oil turns red and aromatic. Add garlic and ginger; cook 20–30 seconds.
  5. Deglaze with Shaoxing wine (optional), then add stock and soy sauce. Bring to a lively simmer; add a small pinch of sugar if desired.
  6. Gently slide in tofu. Simmer 3–5 minutes to absorb flavors. Taste and adjust salt.
  7. Stir cornstarch slurry, then drizzle it in while gently stirring to thicken to a glossy sauce (use as much as needed).
  8. Finish with chili oil and a generous pinch of the ground Sichuan peppercorns. Garnish with scallions and serve hot with steamed rice.
Tips: For extra “numbing” punch, sprinkle more Sichuan pepper at the table. Firm tofu holds shape best; soft tofu gives silkier texture—both work.

4.Scallion Tofu

14 Ingredients — Scallion-Soy Tofu

Number of servings
4

Method

  1. Press tofu for 10–15 minutes to remove excess moisture, then pat dry. Toss cubes lightly with a pinch of salt (optional).
  2. Heat neutral oil in a non-stick skillet over medium-high. Pan-fry tofu on all sides until golden and crisped at the edges; remove to a plate.
  3. In the same pan, add scallion whites, garlic and ginger; sauté 30–60 seconds until fragrant. Add chili flakes if using.
  4. Whisk together light soy, dark soy (optional), rice vinegar, sugar and water/stock. Pour into the pan; bring to a simmer.
  5. Return tofu to the pan and simmer 1–2 minutes to absorb flavor. Stir cornstarch slurry, then stream it in while gently stirring until the sauce turns glossy and lightly thickened (use as much as needed).
  6. Turn off heat; stir in sesame oil and scallion greens. Adjust salt and white pepper to taste. Serve hot with steamed rice.
Tips: For even crisper tofu, dust cubes with a little dry cornstarch before pan-frying. Add veggies on hand (snap peas, broccoli, mushrooms) in Step 3 and sauté until just tender.

5.Egg-Wrapped Tofu

14 Ingredients — Egg-Wrapped Tofu

Number of servings
4

Method

  1. Press tofu for 10–15 minutes; pat dry. Lightly season the beaten eggs with a pinch of salt and white pepper.
  2. Heat a non-stick skillet over medium-high with a little neutral oil. Pan-fry tofu cubes on all sides until lightly golden; set aside.
  3. In the same skillet, add a touch more oil if needed. Sauté scallion whites, garlic and ginger for 30–60 seconds until fragrant.
  4. Whisk together light soy, oyster (or mushroom) sauce, Shaoxing wine (optional), sugar and stock/water. Pour into the pan and bring to a gentle simmer.
  5. Return tofu to the pan and simmer 1–2 minutes to absorb flavor. Stir the cornstarch slurry, then drizzle it in while gently stirring until the sauce is glossy and lightly thickened.
  6. Reduce heat to medium-low. Pour the beaten eggs around and over the tofu in a thin, even layer. Tilt the pan so the egg sets as a soft “wrap”; cook 30–60 seconds until just set but still tender.
  7. Turn off heat. Drizzle sesame oil, scatter scallion greens, and adjust salt/white pepper to taste. Serve immediately with steamed rice.
Tips: For a fluffy egg “blanket,” stop stirring once eggs are added—let them softly set. Add peas or baby spinach in Step 4 for extra color and veg.