i make a mexican bean stew-type thing. i know you said no chilli, and i don't make these particularly hot, so i thought I would share the recipe. I usually make a big batch and freeze them in meal sized portions for baked bean enchiladas, nachos, tacos, quesidallas or just to have heated over plain white rice when being super lazy.
Ingredients:
2 400ml cans/ 4 cups (already soaked and ready to eat) kidney beans
2 diced onions
4 cloves crushed garlic
1 finely diced carrot
2 cans of diced tomatoes
1 teaspoon each of paprika, ground cumin, ceyenne, turmeric and marjoram.
1/2 teaspoon salt
2 tablespoons olive oil
Saute onion and garlic until translucent, add the spices and stir. Add carrot and beans and stir for 2 minutes. gradually stir in the diced tomatoes and sprinkle with salt. simmer on medium heat until liquid is reduced and fairly thick. I don't use tomato paste but you may want to. Once the liquid has reduced to a consistency where you can pile it into a taco, turn off the heat and leave to cool for a few minutes before serving or freezing.
I also use beans in soups, lasagna, salads, toasted sandwhiches, quiches, vegetable bakes, on top of pizzas and in curries and casseroles.