You can always freeze the extras after they have been cooked up to pull out later. I do that. I make a whole bag of chickpeas and measure into the quantities I use to make hummus and freeze them like that. Then the next time I need to make hummus, it is as fast and easy as using canned beans.
1 can or 2 cups dried (soaked and cooked) black beans
1 onion, diced
1 small green pepper, diced
1 clove garlic, minced
1 large or 2 medium sweet potatos, peeled and cut into 1-inch dice
1 small can tomato sauce
cumin, chili powder, salt and pepper to taste
Saute onion and pepper in a splash of olive oil. Add garlic, sweet potatoes, and black beans, and saute for a few minutes more. Add tomato sauce and spices. Add a cup or so of water, depending on how saucy you like it, and simmer for 15-20 minutes, or until sweet potatoes are tender. If desired, you can add some minced chipotles in adobo, tabasco or other hot sauce, or fresh cilantro. I like to serve this on brown rice, but it would be good on white rice, as burrito filling, or just by itself.