I have nothing against food that comes in cans, especially when it comes to beans, but refried beans are something that I absolutely prefer making myself. Beyond just tasting "better", you can manipulate them to suit your specific palate as you adjust the seasonings, aromatics and - most importantly - the fat.

Hummus may be the most popular bean-based dip around, but almost any legume can be made into a dippable, delicious spread, and Bon Appetit has an easy formula for making your own.

Smoked meat is the usually the belle of any culinary ball it attends, but its intense flavour and fatty constitution make it a fantastic backup dancer in any bean, veggie, or rice dish.

Canned beans are the ultimate in convenience, but they can be a little lacklustre. To transform these plain Jane legumes into something sexier, just simmer them in some good olive oil for a few minutes.

One should always have a bag of chickpeas in their cabinet for impromptu hummus or quick meat-free meal, but you can also use the mighty garbanzo to make a rich and creamy pasta sauce.

Canned beans don't have to be rinsed before they're eaten, but if you don't want to add extra liquid to your recipe (or just don't want all of that salt) you can easily rinse them in their own can without dirtying a colander.