One of the oldest cultivated crops in history, beans have been a home cook's best friend for a very long time. Both inexpensive and pantry stable, they can be made into any number of dishes, whether you’re looking to eschew meat for more planet-friendly, plant-based proteins or just want to put a nutritious and inexpensive dish on the table.

Easy to find in even the tiniest grocery store, beans are a great source of both soluble and insoluble fiber, in addition to protein. And because so many varieties come already cooked in cans — you just need to rinse and drain — they’re a cinch to add to your favorite recipe, be it a casserole, soup, dip or salad.

And talk about economical: Many varieties cost less than $1 a can, and dried beans are significantly cheaper on a price-per-serving basis. Even pricey heirloom beans, which are grown from seeds that have been handed down through generations and loved for their distinctive colors and tastes, can be considered a bargain when you compare them to the several pounds of beef or poultry it takes to feed a family.

California-based Rancho Gordo, a forerunner of the current “bean revolution” that celebrates its 25th anniversary this year, is such a cult favorite among bean fiends that there’s a waiting list for its sold-out “Bean Club.”

We offer two recipes to help you work more beans into your weekly rotation. They include a simple spread for crostini made with white cannellini beans — one of the cheapest and easiest-to-find grocery store varieties — and a fancier, slightly spicy bean salad that hangs its hat on a Rancho Gordo “gateway” bean, ayocote morado. With a long, slow simmer, the thick-skinned runner bean goes from starchy to creamy, making it perfect for a summer salad.

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Ayocote Morado and Charred Corn Salad

PG tested

This healthful bean salad was inspired by a recipe from Israeli-born British chef Yotam Ottolenghi. It’s perfect for a summer gathering, because it can be served at room temperature, and includes easy-to-find summer vegetables. At $7.50 for a 1-pound bag, Rancho Gordo’s Avocote Morado beans are a bit of a splurge, but they have great flavor and a surprisingly creamy texture.

If you make the beans ahead of time — a process that takes about 2 to 3 hours — the dish comes together quickly.

The original recipe calls for layering the beans and other vegetables, but I combined everything in one big bowl and gave it a good toss. The chili powder/cumin mix adds a nice little punch.

1 large green pepper, or 2 small

2 bunches green onions, trimmed

3 teaspoons olive oil (divided use)

Fresh corn kernels cut from 4 ears of corn

1 tablespoon butter

2 cups cooked, drained Rancho Gordo Ayocote Morado beans (or another firm heirloom bean)

¼ cup sour cream or creme fraiche

Juice of 1 lime, plus another lime, halved, for serving

1 tablespoon hot sauce

Salt and freshly ground black pepper

1 teaspoon Rancho Gordo New Mexican Red Chile Powder

1 teaspoon ground cumin

About ½ cup crumbled feta cheese

1 small bunch fresh cilantro, roughly chopped

Halve the pepper, remove the stems, pith, and seeds, then cut into thick strips.

Put the pepper strips and 1 teaspoon of olive oil in a bowl and toss to coat. Heat a large skillet over medium-high heat; once the skillet is hot, add the peppers and char them for 2 to 3 minutes on each side. Transfer to a cutting board or plate to cool.

In the bowl, toss the green onions with 1 teaspoon olive oil. Add them to the skillet (in two batches if necessary) and char them for 2 to 3 minutes on each side, then transfer to the cutting board.

Once cool, cut into 1-inch chunks. Return the green onions and pepper to the bowl. Sprinkle with salt and pepper.

In another bowl, toss the corn with a teaspoon of olive oil. Add to the hot skillet and cook, stirring occasionally, until softened and lightly charred, 4 to 6 minutes.

Remove the skillet from the heat and stir in the butter. Return the corn to its bowl and stir in the beans.

In a small bowl, combine the sour cream, juice of 1 lime, hot sauce, a pinch of salt, and a tablespoon of water; mix well. Add to the bowl with the corn and beans, and mix well. Season to taste with salt and pepper.

In another small bowl, combine the chile powder, cumin and a pinch of salt.

Arrange a third of the pepper-onion mixture and a third of the corn-bean mixture on a platter or in a serving bowl. Sprinkle with some of the feta, some of the chile mixture and some cilantro.

Repeat the layers until all the ingredients are used. Add a squeeze of lime before serving.

Serves 6 as a side.

— adapted from ranchogordo.com

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Lemony White Beans on Crostini

PG tested

This protein-rich appetizer can be whipped up in just a few minutes. Fresh lemon adds a bright, summery note.

To make homemade crostini, brushed thin slices of bread with olive oil and toast, grill or fry in a hot pan (my favorite method) until crisp and golden.

1 tablespoon extra virgin olive oil

2 garlic cloves, minced

1 can (15 ounces) cannellini or butter beans, rinsed and drained

3 tablespoons smooth tahini

2 tablespoons fresh lemon juice

Crostini, for serving

Sea salt, black pepper and a pinch of ground cumin

In a pan, sauté the garlic in olive oil, then add the white beans, tahini, lemon juice and a splash of water to thin the beans out just a touch.

Simmer for 5 minutes until warm. Gently mash some of the beans in the pan for texture, if desired.

Season to taste, then spoon over crispy toast.

Serves 6.

— Gretchen McKay, Post-Gazette

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