As a busy mom, I frequently look for ways to accomplish more in less time.  Cooking is an area where I can easily do this.  I like to make the most of my time in the kitchen, so last night, I prepped some beans for the crock pot today.

It doesn’t take any additional time soak twice as many beans, so I soak enough to make more than one bulk dish.  Last night, I soaked 1 pound of small reds, 1 pound of black, 1 pound of light red kidney beans in my larger crock pot.

This morning, I’ve got both Chili and Refried beans in dueling crock pots.  You don’t have 4 crock pots in your possession? (Yes, I may have an issue with crock pots.) Not a problem.  Make chili today and cook those refried beans tomorrow. Just put that helping of soaked beans in the fridge and cook ’em tomorrow. 🙂

(Looking to kick the nutrition of your refried beans up a notch?  Grab some Moringa leaves from a tree and throw them in right before you put in the fresh beans.)

Looking for a tasty veggie chili?

My crock pot fetish. The crock on the left was my grandmothers, then my aunts, and now mine. It is an original crock pot and still works wonderfully. The crock on the right is my trusty favorite. Its frequently on my counter. I use it as a prepper – in most cases we don’t like our veggies cooked to mush (pulls out and destroys the nutrition) but is wonderful at cooking down stocks from left over carcasses (chicken bones) and cooking tomato dishes and beans.) We eat lots of beans here. 🙂