Canned beans, peas and lentils make terrific last minute meal solutions, and come in such amazing variety that they're sublimely versatile. These three vegetarian bean recipes will satisfy your hunger at the end of a busy day as well as help you meet your protein needs — deliciously.

The Bountiful Bean

Canned beans, peas and lentils can be a bit salty, but draining and rinsing them quickly removes most of the sodium. Toss beans in salads, stir-fries, soups, casseroles or purée into a dip or spread.

Beans, peas and lentils are a high source of both soluble and insoluble fibre as well as a source of B vitamins, calcium, iron, phosphorus, potassium and zinc. In addition, beans are low in fat, cholesterol-free and the richest source of vegetable protein available. Beans alone do not contain all the essential amino acids needed to be classified as a complete protein. But when complemented with a grain (rice, bread or pasta), a seed, nut, dairy or egg protein, they become complete.