Saturday, November 6, 2010
Here's one of my favorite things to do on my big cooking day (usually Sundays).
Each week I take one day to prep meals for the rest of the week. Sometimes it's just pre-chopping some vegetables or marinating some tofu. Sometimes it's more involved, like making lasagna or pizza crusts. Just about every week I cook some beans, though.
I like to cook my beans in the pressure cooker to save time and then store them in the fridge for quick meals later in the week. When I pack away the beans, I like to put just a little bit of the bean broth in the jars- so that my beans and rice aren't too soupy later. But what to do what that delicious broth?
I reserve just a bit of the beans and lots of broth and puree with my immersion blender to eat right away! It's a perfect Sunday morning brunch with some whole grain toast slathered in Earth Balance. Tons of fiber, protein and water. This Sunday the soup was spicy pinto bean. Any kind of lentil is really good as well.
Just another example of beans for breakfast.