For the last few weeks, I've been trying to make at least one batch of some type of bean once a week. I make a big batch and use at lunch, mix it with something and use it at supper and then freeze several bags for meal-sized portions for easy and quick side dishes later.What a frugal and helpful thing this has been to me in my kitchen.
A few weeks back, I made a huge pot of black beans. We ate Black Bean Buffalo Chili for lunch and at supper I made a black bean salsa. I froze 4 bags for four other meals later on.Today, it was cranberry beans with a pound of pork bacon. (I also added about 1 t ground mustard, 3 bay leaves, 3 minced cloves of garlic, 1/2 t paprika, fresh ground peppercorns, and salt.) These will be the main dish for lunch with some cornbread and corn on the cob and they will be a side dish tonight.
Leftovers will be frozen for later side dishes.
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