Don’t overthink the flavors. When cooking beans, you may run into a plethora of questions: To soak or not to soak? Canned or dry? But when it comes to flavor, Basir consistently returns to a familiar formula: onion, garlic, and a pinch of salt. From there it’s about adding depth with layers of spices—cumin, coriander, mustard seed, ginger, and curry powder are some of his standbys. “You really don’t need much more than that, in my opinion, to make a great bean dish,” he says.

Cook with your senses. Whether he’s cooking a bean dish at home or developing his next product, Basir always pauses to analyze what’s in front of him. “The first thing I’m looking at is: Is this a texture that’s appealing to me? Does it look good? Does it taste good?” he says. As with any dish, be sure to taste as you go and adjust the cooking time or seasoning as needed. (Note: While there’s some contention about when to add salt when cooking dry beans specifically, the prevailing wisdom is that adding salt to the soaking water and again during the cooking process yields the most flavorful beans.)

Opt for minimally processed ingredients. Check the label of any A Dozen Cousins product and you’ll know every ingredient: green bell peppers, crushed tomatoes, chili pepper. And Basir cooks his beans in avocado oil. “Think about things like onion, garlic, spices…. We know what they look like, we know where to find them, we know how they’re grown,” he says. Using unprocessed or minimally processed ingredients often means more nutrients, lower cost, and lower environmental impact, but it also means fresher, more vibrant flavor.

Take advantage of the versatility of beans. “They’re such a great carrier for flavor—like the fact that you can make a curry with beans, but you can also make a refried bean and they taste entirely different,” he says. Add them to a smoky stew or a savory breakfast scramble. They also make a flavorful swap for croutons and can easily be used in place of meat.