A brothy bowl of beans that soaks up garlic and becomes dinner when you add greens. The quarter bag finally gets used up, and you'll have the pot done in under an hour because the beans are already cooked.

Serves 2. 45 minutes, 15 at the stove.

About 210 calories a serving, 4 g protein, 18 g carbohydrate, 15 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

1. Drain the canned beans if you are using them, or use 1 1/2 cups of your cooked pinto beans. Chop 1 small onion and mince 4 garlic cloves. Heat 2 tablespoons oil in a pot over medium heat and cook the onion until it softens, about 5 minutes, stirring often.5 min
2. Add the garlic and cook for 1 minute, until fragrant. Stir in the 1 1/2 cups beans, 2 cups water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a simmer.
3. Simmer the beans for 15 minutes while you chop 4 ounces of hardy greens like kale or chard into bite-sized pieces. The broth should taste seasoned but not salty.15 min
4. Stir the greens into the pot and cook for 5 minutes, until they wilt and become tender. Taste and add more salt if needed. Ladle into bowls and serve hot.5 min

Note Swap the greens for spinach or any tender vegetable you have. Leftovers keep in the fridge for three days; reheat gently with a splash of water. Serve with crusty bread or a side of rice to stretch the pot.

A thin, brothy soup built on half a handful of pinto beans that had been sitting there, stretched with rice and aromatics into something that actually feeds two people. The beans soften while you heat, and everything comes together in under an hour.

Serves 2. 50 minutes, 10 at the stove.

About 330 calories a serving, 8 g protein, 57 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Rinse 1/3 cup pinto beans under cold water. Dice 1 small onion and mince 2 garlic cloves. Heat 1 tablespoon oil in a pot over medium-high heat, add the onion and garlic, and stir until fragrant and starting to soften, about 3 minutes.3 min
2. Add the rinsed beans and 3 cups water to the pot, bring to a boil, then lower the heat to maintain a simmer. Let the beans cook for 30 minutes, stirring occasionally, until they begin to soften.30 min
3. Stir in 1/3 cup rice, salt to taste, and pepper to taste. Simmer for another 15 minutes, stirring now and then, until the rice is tender and the beans have broken down into the broth, thickening it slightly.15 min

Note Swap the rice for pasta if you prefer. Leftovers keep in the fridge for three days and can be thinned with water or broth when reheating. Serve with a squeeze of lime juice or hot sauce on the side.

Half a can of cooked pinto beans becomes the base of a quick, warming bowlful with rice and tomato. A pantry dinner that fills you up on a weeknight without a trip to the store.

Serves 2. 25 minutes, 8 at the stove.

About 490 calories a serving, 14 g protein, 89 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon oil in a medium pan over medium heat. Dice 1 medium onion and mince 2 cloves garlic, then cook them in the oil until the onion softens, about 3 minutes.3 min
2. Stir in 3/4 cup rice and cook for 1 minute to coat it. Pour in 1 and 1/2 cups water and bring to a simmer, then cover the pan and cook undisturbed until the rice is tender, about 15 minutes.15 min
3. Add half a can of cooked pinto beans and 1 can of canned tomato to the rice, then stir to combine. Heat through for 2 minutes, then taste and season with salt and pepper.2 min

Note Swap the canned tomato for tomato paste thinned with water if you prefer a thicker dish. Leftovers keep covered in the fridge for three days. Serve with lime wedges and hot sauce on the side if you have them.