I just love to give you extra-special recipes with instructions this easy.

1 lb fresh green beans, trimmed
1/4 cup chopped onion
1/4 cup chopped cooked ham
1/4 cup butter
1/4 cup water
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper

Add all ingredients to a pan of boiling water, lower heat, cover and simmer for 15-20 minutes or until beans are tender.

Three guesses but no prize except a terrific way to get “oohs & aahs” from your eaters. Okay, give up? Made From Scratch.

3 cups water
1 cup yellow cornmeal
1 cup water
1/2 teaspoon salt
1 15-oz can black beans, rinsed and drained
1 14.5-oz can diced tomatoes, undrained
1 cup bottled salsa with cilantro or other salsa
3/4 cup shredded Mexican cheese blend (3 oz)

Make the polenta by bringing 3 cups of the water to boiling while combining the cornmeal, 1 cup of water, and salt in a bowl.

Stir the cornmeal mixture slowly into the boiling water and stir until mixture comes to boiling then reduce heat to low and cook for 5 to 10 minutes or until mixture is thick, stirring occasionally. Too thick? Add water.

Meanwhile, in a large skillet combine the beans, tomatoes, and salsa, bring to boiling; reduce heat. & simmer, uncovered, for 10 minutes, stirring frequently.

Stir 1/2 cup of the cheese into the polenta. Divide polenta among four shallow bowls. Top with the bean mixture and sprinkle with the remaining cheese. Now aren’t you proud of yourself?

When they sell those frozen bean burritos at Wal-Mart or some other store at 8 for $3.99, I say, Buy them. Otherwise make them like this.

1 16-oz can refried beans (pinto or black)
1 cup shredded cheddar cheese
2 tomatoes, diced
3 cups shredded lettuce
1 cup sour cream
bottled hot sauce or salsa

Heat a skillet to medium. Add beans and stir continuously until warmed through.

Place tortillas between two paper towels and microwave for 15-25 seconds, until warm and soft - not for too long, or they'll turn dry and brittle.

Orzo? Doesn't that mean, "bear"? No, you're thinking of "ursa". I would never give you a recipe for Smoky. Orzo is a tiny pasta that looks like rice.

1 14-oz can chicken broth
1 cup water
1-1/2 cups dried orzo pasta
1/2 cup finely chopped onion
1 tsp dried Italian seasoning, crushed
1 15-oz can red beans or pinto beans, rinsed and drained
1 large tomato, peeled, seeded, and chopped (1 cup)
4 slices bacon, crisp-cooked and crumbled
1/4 cup snipped fresh flat-leaf parsley
1/3 cup finely shredded Parmesan cheese

Bring chicken broth and water to boiling in a large saucepan. Stir in orzo, onion, and Italian seasoning. Reduce heat. Boil gently, uncovered, for 12 to 15 minutes or until orzo is just tender and liquid is absorbed, stirring frequently.

Stir in beans, tomato, bacon, and parsley. Heat through. Top each serving with some of the Parmesan cheese.

This is truly a less-is-more recipe; what makes it work is the olive oil and the method, oven roasting.

2 Tbsp olive oil, divided
2 lb green beans, trimmed
Sea salt OR kosher salt to taste

Preheat oven to 450°.

Lightly oil a big, shallow pan with about 2 tsp oil. Arrange the green beans on the pan in a single, un-crowded layer - you might need two pans. Drizzle with the remaining oil; roll the beans until they're evenly coated.

Roast for about 15 minutes, or until beans are well-browned in spots, shaking the pan occasionally for even cooking. Transfer the beans to a shallow serving bowl or platter; sprinkle with salt. Serve immediately. Feel pleased.

2 16-oz cans pork and beans in tomato sauce
2 Tbsp brown sugar
2 Tbsp catsup
1 Tbsp Worcestershire sauce
1 4 slices pre-cooked bacon

Pour the beans into a glass casserole dish and add brown sugar, catsup, Worcestershire sauce, and prepared mustard.

Stir well and cook in the microwave on high for about 8 minutes.

Stir after 5 minutes,

Top with bacon and serve.

Serves 4 (Double or triple easily)

The only problem with this recipe is what to do with the other ten ounces of beer you have left.

Duhh. Really not a problem, is it?

8 oz canned pinto beans, drained and rinsed
4 oz low-salt tomato sauce
2 oz sweet onions, finely chopped
2 oz Tecate or any other beer
3 Tbsp molasses
1 & 1/2 tsp dry mustard
1 tsp jalapeno peppers, minced and seeded
3/4 tsp Worcestershire sauce
1/4 tsp crushed red pepper flakes
1 Tbsp fresh cilantro, minced

In a large bowl, combine all but the cilantro. Place in a glass casserole dish, nuke it about 12 minutes, stir in cilantro and take it to the park. How’s that for quick and easy?

That means you can have your way with this dish: adjust this, adjust that, add a finely chopped habanera pepper to fire it up, whatever you want. And if you are able to serve them warm, do it; they’re so much better.

1 14-oz can each of red kidney beans & cannellini beans, washed and drained
1/2 medium onion, grated
3 cloves of garlic, mashed
2 tsp paprika powder
1 tsp chili powder
1/2 tsp cumin powder
1/2 14-oz can of crushed tomatoes
2 Tbsp tomato paste
1 Tbsp olive oil

Heat the olive oil in a shallow fry pan at medium heat. Add onions and cook for 2 minutes.

Add garlic and chili and fry for another 2 minutes.

Add spices and stir vigorously around the pan for 30 seconds, then add the beans and stir fry for 3 minutes, mixing well with the spices.

Add chopped tomatoes and tomato paste, stir for another few minutes.

Now, using a potato masher or some other non-electric utensil – you guessed it – mash those suckers, leaving some pulp for instant authenticity. They’re ready to be served - proudly.

Actually Can-Can-Can-Can Soup as you can see below. This proves that good stuff can come from a can – if you have enough cans and combine them just right.

2 (15 oz) cans black beans , drained, rinsing is optional)
1 (15 oz) can diced tomatoes with chilies
1 (15 oz) can corn, whole kernel(or creamed for creamier consistency)
1 (12 oz) can beer (Red Stripe, if you want it truly Caribbean)
1/2 jalapeno, diced (omit if your tomatoes contain them)
Shredded cheddar cheese & sour cream for garnish

Combine everything in a small stock pot and bring to a boil. Simmer for 10 minutes and it’s done. For max admiration don’t let your eaters see the cans.

If we agree that you can't have too many ways to enhance green Beans here is one that's almost too quick and way too easy - well, not really since this is QuickEatsPlus.

1 lb fresh green beans, trimmed
1 Tbsp butter
1 minced garlic clove
1/4 tsp each salt & pepper
1 Tbsp fresh lemon juice

Cook green beans, in boiling water to cover for about 4 minutes or until crisp-tender. Drain, then dump them into ice water to stop the cooking then drain again.

Melt butter in a large skillet over medium-high heat. Add garlic clove; saute about a minute. Stir in beans, salt and pepper. Cook 4 minutes or until hot.

Drizzle with lemon juice just before serving.

Nice and easy - so what's new? - and extremely loaded with healthful stuff. Make this one often.

1 tsp olive oil
2 15-oz cans beans, drained, any kind you like
1/2 tsp chili powder
1/2 tsp black pepper
1 cup zucchini,diced
1 cup baby portabella mushrooms, sliced, then halved
1/4 tsp salt
2 diced plum tomatoes

Heat oil in saute pan, add shrooms & zucchini and saute until just tender, about 5 or 6 minutes. Stir in the beans, chili powder, salt and pepper and heat through.

Just before serving add tomatoes, stir a little and to the table you go.

Haricot verts (say ah-ree-ko vare) are those skinny little beans with the big fat price, maybe $4-$6 per lb. But, hey, they are very special and just half a pound should serve 4, so live it up!

8 oz (2 cups) haricots vert or other skinny green beans
1 Tbsp minced shallot
2 tsp olive oil
2 tsp snipped fresh mint
Salt and freshly ground pepper

Rinse beans and trim tips. Place in a steamer basket in a large sauce pan. Add water just to the bottom of basket and bring to boiling.

Add beans, cover & steam for 2 minutes.

Drain, rinse with cold water and drain again.

In a mixing bowl toss beans with shallots, oil, and mint. Season to taste with salt and pepper. Serve right away or cover and chill to serve later as a salad.

"Lively" applies if you use the 1/2 tsp of pepper flakes. If you add a little more you'd better name them "spicy".

1 tsp olive oil
3 garlic cloves, minced
½ tsp red-pepper flakes
2 cans (14 oz each) black beans, drained and rinsed
Coarse salt
Cilantro leaves (optional)

In a medium saucepan, heat olive oil over medium heat. Add minced garlic and red-pepper flakes; cook until fragrant, about 1 minute. Add black beans and 1 cup water.

Bring to a simmer; cook, covered, stirring occasionally, 15 minutes. (Add more water for a thinner consistency if necessary.) Season with coarse salt, and garnish with cilantro leaves, if desired. Serve immediately.

If you’re not accustomed to using curry powder I think you’re in for a treat. I promise you more recipes with that very popular spice in other dishes here on QuickEats Plus.

1 lb green beans, trimmed
1 cup water
2 Tbsp unsalted butter
3/4 tsp curry powder
1/2 tsp each salt & black pepper
I/8 tsp cayenne

Bring it all to a boil in a 12-inch heavy skillet, then simmer briskly for 6 to 9 minutes, partially covered, stirring occasionally, until beans are crisp-tender and liquid is reduced to about 2 Tbsp.