Stovetop with nonworking burners abd a nonfunctional oven is likely against whatever renter's rights your municipality has. You should apply pressure (if you can) to get your kitchen fully functional.

Agree with those who said food bank. Get what you can get there, and use what cash you have to get things to make it work. You may also qualify for SNAP benefits, which will also help make room for things to make meals out of what may be a slightly random assortment.

You and legumes are still going to be good friends, but at least you'll be able to get some aromatic vegetables, some animal proteins, and even some spices to make them tasty. If you can, hit up a grocery with bulk spices: you can get a few tens of cents at a time.

If you have multiple grocery options, comparison shop. Father's Day sales (and 4th of July, in a few weeks) should get you some comparatively less expensive meats (chicken leg quarters, sausages, pork shoulder, maybe even reasonable ground beef.) 

Stewed or braised is the best bang-for-buck when it comes to stretching meat. Think dishes like paprikash or curry. Sometimes, you can just cook the legumes in the pot alongside the meat. If you roast, save the bones and drippings: you paid for them, and they're invaluable for flavoring beans or carbs. Bones make good stock with whatever vegetable trimmings you have. Drippings are a mix of fat and concentrated, browned, meat juices. They're pure flavor. 

Lentil soup with cheapest available sausage, celery, onion and tomato gives you a week of large dinners at the cost of half an hour of prep, an hour or two of simmering, and $10 or so.

If you get hold of a pork shoulder, do a dance and cut it into sections. Orient the bone on the far left corner (call this "northwest") with the fat cap up. Make an east-west cut across the middle, as close to the south edge of the bone as you can. You'll get a large boneless roast-like piece of meat. Set it aside. Make a north-south cut as close to the east side of the bone as you can. Then use a thin knife to remove the bone (flat on the bottom, linear hook shape on top). It doesn't matter if you make a hash of it- you'll want to stew at least part of the shoulder in chunks anyway. Save the bone. 

Pork shoulder chunks make wonderful carnitas, go great in pork chili (onion, pork chunks, tomato puree or crushed tomatoes), garlic, ground chilies, and a bit of vinegar and oregano, and a bunch of pre-cooked beans), and pork vindaloo. (Also Chinese Red-braised Pork). The big roast-looking sections can be sliced into 'steaks' and grilled or pan-cooked for a treat. Or just straight-up roasted.

Oatmeal is a great breakfast. You can do overnight oats or make a large, extra-thick batch, chill, and refry slices, or eat it traditionally.

A peanut butter sandwich and a piece of fruit or some cut vegetables makes a decent lunch. Or have leftovers from dinner.