I'd like to start preparing my meals for the workweek in a batch on Sundays, to be refrigerated and microwaved as needed. I'm looking for a specific rice and bean-based recipe (type(s) of bean, optimal ratio of rice to beans, cooking time) that's cheap and nutritionally complete. That is to say, I'd like to be able to eat this for about half of my meals in a week and remain healthy.
posted by phrontist
on Dec 14, 2013 -
Should I Eat This? Filter: cooked black beans left in a pot overnight. [more inside]
posted by k.
on Nov 7, 2009 -
Why do cans of beans usually come in 19 fluid ounce cans in Canada, and 15 ounce cans in the US? [more inside]
posted by synecdoche
on Aug 20, 2009 -
Quite a few times in recipes I've seen directions to put beans in water and discard any that float after a period of soaking (I've even heard this from you, AskMeFi
). Now, I like beans. My question is: why can't I eat those?
posted by evhan
on Jul 26, 2009 -
I soaked some beans, and then put them in a tupperware in the fridge. How long will they hold this way?
posted by TigerCrane
on May 20, 2009 -
Please teach a displaced, late-to-this-whole-cooking-thing Southerner how to make pinto beans and cornbread. [more inside]
posted by timetoevolve
on Aug 4, 2008 -
I hope this doesn't wreck the experience for anyone... But why do the refried beans at Taco Bell smell just like canned cat food? This really bugs me.
posted by roguescout
on Mar 17, 2006 -