We got yer Chili, we got yer baked beans (with brats and burgers). How can I get more beans–so good for the heart–into my diet without them being an actual bean dish like bean soup or chili with beans?
Just trying to maintain my health. 
I like the taste of garbanzo beans and kidney beans. I usually buy a can of each, drain off the liquid, and pour them together into a tupperware container. Every day, for lunch, I eat this as a side dish. It’s good.
Hummus! Doesn’t taste like beans, but it is.
Tofu! When done right, it can be delicious.
Burritos! Okay, maybe those are a bean dish.
Peanut butter! It’s a legume, right?
Daniel
You can add beans to lots of things. Pasta salad, potato salad, just about any salad, soups, omelettes, succotash, goulash…
You can take Hamburger Helper and use beans instead of hamburger. Black beans work well with some of the hearty ones (beef pasta/stroganoff) while dark kidney beans work well with some of the cheesey flavors.
I eat beans every day, mostly in Mexican food. My advice is buy a pressure cooker. Home made beans are yummier and lightyears cheaper. With a pressure cooker you can make them in less than an hour.
Bean dip is good for ‘stealth beans’. You can make a good one by pureering black beans with appropriate stuff and spices, or a fancy one with white beans and lots of garlic.
There are some really good Indian dishes involving red beans and cream. There are also loads of chickpea dishes.
Then there is the cold marinated bean salad.
Mmm. Now I’m jonesing for beans
I do a lot of sprouting. Very easy, and way yum.
I know you said no “bean soup,” but you can sneak some beans into vegetable or other soup.
I recently made a very tasty slow cooker curry which had garbanzos in it. Slow cooking them in the curry made them delicious.
Refried beans can go in 7-layer Mexican dip.
I recommend rinsing canned beans, if you use them, to lessen any potential gastric distress.
Coffee and chocolate are both made from beans.
Canned black beans are terrific. Dump a couple of undrained cans in a pot. Dice up some onions and add some spices or herbs, simmer a bit. Eat them with cottage cheese or by themselves as a side dish.
Drain and rinse a can of black beans. Add them to a green salad.
I get my bean quota from a soymilk mocha latte: soybeans, coffeebeans, cocoabeans, vanillabeans. Beans beans beans beans. (Yes, I know, they aren’t all beans. And actually, I drink no such drink. But I heard someone order one once and it suddenly occurred to me they were drinkin hot bean juice. Yumb.)
I’m glad you said that. I thought I was being a bad boy when opening a can of beans. But on New Year’s Day, I resorted to a can of Allen’s black-eye peas.
I couldn’t have made them better myself–and what a time saver.
I’ll second canned black beans: perfect over rice with diced onions, as a side dish for meat or chicken. I’ll also second refried beans (as part of a seven-layer dip, for example), hummus (pureed garbanzo beans), and cold pasta salad with white cannelini beans and lots of EVOO, vinegar, and parmesan cheese.
How about liver with fava beans and a nice Chianti? Lip-smacking good.
Veggie cottage pie. Use beans rather than meat. So good, I prefer it to the original, and I’m not vegetarian: I’d cheerfully eat human.
[Cowboy] “How about Some More Beans, Mr. Taggert?”…
{Tagert] “I Think you Dopers have had Enough!” 
Clicking on one of the links at the bottom of the page took me to a website selling,
Wait-for-it…BeanFlakes. Kinda instant beans. Pinto and black availible in just five minutes!
I could change the face of Breakfast, Forever.
Mom, can I have a nice Bowl of Beanflakes, 'stead of the Lucky Charms, this morning?
Good with eggs, also.
Blackeye peas in tomato sauce. OK it’s a bean dish, but the main taste is tomato sauce, not beans.
Edamame (green soybeans), if you can get them at a decent price. In my neighborhood a frozen one-pound bag costs twice as much at the nearest supermarket as it does at Trader Joe’s; the supermarket regards edamame as a specialty item for vegans and health nuts, and charges a specialty price. Edamame are as close to tasteless as any bean or green vegetable I’ve ever tried, so they go with just about anything. Easy and quick to prepare, too.