Saving It For Later
By: LaSashea Feagin
CWP Blog Writer
That Hoppin’ John recipe from last week was delicious. However, in one evening, served over rice and a kale/spinach mix, the recipe left over half the crockpot full of beans. Delicious, flavorful beans.
I don’t like eating leftovers, but my income situation says that throwing food away is not the smart way to live. Seriously? Throwing away all those beans should be a crime. Additionally, this recipe has a bunch of iron in it. Iron keeps my extremities from turning into icicles. I like iron. There’s fiber in here too. We all know what fiber does, right? Calcium. Vitamins A and C. No cholesterol. Low sodium. The green onion garnish was to die for! Bottom line, we need to eat this again. I’ve got to save these for later.
I know that we’ll probably eat these as a side dish to complement a dish with meat later. My husband’s words, edited for profanity, “Thank you honey for making this delicious meal with no meat. But I am going to go crazy without meat. One day, you’re gonna walk into the kitchen and there will be meat every freakin’ where. I’m going to fix that brick thing in the back yard and roast a whole pig. A. Whole. Freakin’. Pig. I’m going to make steaks and shtuff and there will be meat all over the place. We’re going to be like barbarians!”
The gleam in his eye… frightened me. So, to appease the barbarian, I won’t force this healthy stuff down his throats as a main dish again for a while. But, it’s already cooked. And I know we won’t want black-eyed peas side dish for a wee bit. We like beans, but not that much. Ziploc to the rescue.
Split the beans into three 1-gallon bags.
Squeeze as much air out the bag as possible.
Lay flat in the freezer.
Once completely frozen, move them into the deep freezer until we want them again.
I am sure these
will keep for maybe a month or two. There’s no meat to freezer burn. The ingredients lend themselves to thawing well. I am quite certain they won’t last that long. These bad boys are going to be recycled quite soon. A smaller portion over rice and kale again next to some seasoned chicken breasts will make the husband happier, probably.
If I can think of other ways to pair this dish with things we already love to eat, it can stay in the rotation. Storing dried beans is easy. Rice is always available. The only perishable is the kale and spinach, which can be purchased on a weekly basis and used in other dishes as well so they don’t go bad. Waste not; want not. AND stay out of the kitchen.