NOLA Boy loves beans of any color, so I rotate them, but try to keep a supply on hand at all times.
The InstantPot has made beans so very easy, it is nearly criminal not to enjoy them to the max. No pre-soaking routine and then remembering them the next day. Just put ’em into the pot with an appropriate amount of water, and push the BEAN button. Find something else to do for about 90 minutes (or longer – they will stay beautifully warm), and then serve them forth.
A pound of beans costs about a dollar if you buy them in five-pound lots; a bit more if you have pound-sized bags, but the amount produced is unbelievable. I keep half in the refrigerator and freeze the other half.
I usually buy a pound package of Italian sausages and cook them up all at once, using some for our dinner that night, and then freezing the rest of them. They freeze well, and are amenable to a few minutes of gentle microwaving to bring them to a useful temperature. They complement just about any of the bean varieties and really make them more appealing.
If you want to feel really good about serving beans frequently, just browse about on the net for the copious healthy reasons to eat beans as often as possible.
And, yes, the last of the cranberry beans will team up with some ground meat to make chili con carne tonight. Spinach, rice, and cornbread are also on the menu. Four hours and counting!