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. 🙂
As I glanced at my schedule for the upcoming week, on Saturday, I realized I will be out of the house four out of five nights this week, have a week of reprieve then be out five nights in a row. My answer, cook while I play on a Sunday.
I actually started Saturday night by soaking a pound each of black, pinto, red, & garbanzo beans – this way they would be ready for cooking on Sunday Morning. Then, after church, I commenced to fixing it all. When the day was over this is what I had:
- Broccoli Salad – to Nom on all week (5-8 lunches)
- Pico de gallo – for daddy & I to kick up our veggies a notch
- Cream of Anything Chicken/Mushroom/Zucchini “casserole starter” (From a leftover whole chicken)
- 5 1/2 quarts of Chili (5 meals) (veggie chili recipe)
- 2+ quarts of beans ready to make refried beans (5-8 meals)
- 12 Mini-meatloafs (1/2 beef, 1/2 turkey) (6 meals)
- 8 Onion Soup burgers (1/2 beef, 1/2 turkey) (3 meals)
- 3/4 gallon of frozen grapes for entertaining and my daughter
Meals mean enough for my whole family. Lunches = one person.
I do offer classes on bulk cooking, just say the word and I can hook you and your friends up! (My classes even include baking 2 loaves of bread)
Mini Meatloaves, freezing in the holders… (I then, at the advice of my hubby, set them on a low grill for 3 minutes to allow them to release from the pan) Next time I will make them in cupcake cups.
Chili full of red, pinto, & garbanzo beans, shredded zucchini, shredded carrots, tomatoes, and so much more! Chalk full of veggies!!!
Pico de gallo – our main veggie staple. We eat it on everything from a spoon to eggs, chicken, burritos, flank steak, sometimes even homemade tortilla chips.