I am a big fan of beans.
Make tomato/onion/pepper/whatever extra veg bits you have or want pasta sauce with some dried herbs, stock cube, splash of L&P and simmer whilst cooking pasta or spaghetti. A couple of mins before serving add a tin of rinsed kidney beans to the sauce to heat through gently (you don't want the sauce to boil the beans or they will break down, just literally warm them for a couple of mins). Serve sauce on pasta.
Make "risotto" with onion, diced bits of veg (celery/carrot/pepper/frozen green beans), some frozen corn/peas too is nice and some dried thyme, stock cube. Simmer until rice is a couple of mins off cooked and add a tin of rinsed beans (kidney or black eyed are best for this). Simmer for a further min or two and serve.
Not-sausage casserole. Saute in large saucepan chunks of onion, carrot, pepper for a few mins until getting some colour. Add tin of baked beans, tin of tomatoes, squirt tomato puree and a good shake of chilli powder. Simmer for about 10 mins and serve with pasta/rice/potato wedges/new pots/jacket spuds as you prefer. (Growing up my mum used to make this with sausages in too, which obv you could add if budget etc allows - I just don't eat meat anymore and to be fair it is a lot cheaper like this!)
Jambalaya - spicy rice & veg. Basically you need chilli/cayenne, turmeric and cajun spices (I use this recipe for Cajun mix) , and some thyme is nice too. Onion & peppers are a must, but after that add anything you fancy. We like peas, corn, carrots and serve with broccoli on side. Again I add my trusty black eyed or kidney beans to this!
You can also use the cajun mix with the addition of a load of smoked paprika to make fahita spice. You can do spicy veg & beans and serve in homemade flatbreads. For the flatbreads, we make 2 each - allow 60g plain white or wholemeal flour per person. Combine flour with a pinch of salt, a tbsp oil and enough warm water to form a dough. Knead it for a few secs to make a smooth dough then cover and leave to relax for 15 mins. Then flour your surface, divide the dough into enough blobs for the amount of breads you want, roll them out pretty thin. Heat a frying pan until really hot and dry fry (no oil) the breads for a couple of minutes a side - you may need to push them back down with a spatula as they cook as they will bubble up. Put the breads in a clean teatowel to stop them going soggy whilst you cook the rest.
Mixed bean & lentil chilli also a good cheap staple here.
And beany minestrone type soups - chunky veg with pasta and pulses, bit of tinned tomato in the base with some dried basil & thyme, and some garlic and a stock cube. With home made bread.
We like our beans!
Of course - beans on toast, jacket spud & beans, egg, potato wedges & beans...