Beans are my favorite for cheap and satisfying recipes. Here are a few off the top of my head.
One family favorite (and a huge hit whenever I serve it) is Trinidadian Black Eyed Pea Soup (it's based on a recipe from Muddhar Jaffrey's World Vegetarian cookbook).
Sautee 2 small or 1 large onion until translucent but not brown in olive oil
Add in 4 carrots chopped to a small dice and continue to simmer.
Add in 2 green peppers chopped to same size as carrots.
Allow all veggies to sautee a few more minutes.
Then add 1 cup dried black eyed peas, 1/4 cup brown rice, 6 cups stock (or water with bullion or water).
Add 1 T ground allspice, 1 T ground ginger, 1/2 T thyme, 1 T fresh mustard (mustard powder with broth to smooth).
Finally add a cup of chopped cilantro.
Allow to simmer until beans are soft and soup is creamy.
Serve with lemon wedges, scallion greens and lots of hot sauce.
We also make curried chickpeas often and serve with green salad and rice.
Sautee onion until carmelized.
Add 1T cumin, 1T coriander, 1T turmeric, black pepper and cayenne to taste. Stir to allow spices to toast.
Add in a couple cups of cooked chickpeas.
Add a few T of tomato paste and 1-2 cups of water.
Allow to simmer on burner.
Once liquid has cooked off squeeze a lemon into the chickpeas and toss with 1 cup minced cilantro.
Black Bean soup
sautee onion in bottom of soup pot.
Add a few cups chopped carrot
Add a few cups chopped bell peppers
Add one can of tomatos
Add bag of black beans
Fill pot with water (or stock or water/bullion or water and a few beers, etc...)
Add 3-5 T cumin, 1 T oregano (mexican oregano is great here), dried or fresh cilantro, black pepper and dried chili powders (my favorite is ancho chili powder) to taste. Toss in a few bay leaves and allow to simmer for a few hours.
Serve with sour cream, cheese, chips, or any other garnishes your family loves