There are some pantry foods most people wouldnt mind eating every night.
(Sign me up for repeated pasta dinners!)
Plant-Based Cookingcreator Diane Smith is a huge fan of pinto beans.
(Pinto beansare also full of magnesium.)
If all youve used pinto beans for is a side dish, get ready to be amazed.
Drain the soaked beans and place them in a large pot over medium-high heat.
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Add water to the pot, reserving about a cup and setting aside.
verify the beans are covered by a couple of inches.
Mix the bouillon into the remaining cup of water and microwave for 40 seconds.
Stir to combine and add it to pot along with the garlic and bay leaves.
Cover the beans and reduce the heat to a simmer.
Cook, stirring occasionally, for about two hours or until the beans are tender.
Remove the bay leaves before serving.
Save one serving to eat tonight; store the beans in a covered container for five days.
If youre making using an Instant Pot:
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Drain the soaked beans and place them in the Instant Pot.
Add water to the pot, reserving about a cup and setting aside.
Mix the bouillon into one cup of water and microwave for 40 seconds to combine.
Stir and add to pot along with the garlic and bay leaves.
Seal the Instant Pot and ensure the vent is set to close.
Push the manual button and move the time down to 20 minutes.
confirm its on high pressure.
When youre done, allow steam to slow release.
Remove the bay leaves before serving.
Set aside one serving for dinner tonight; store remaining beans in a covered container for five days.
Cook two cups of dried quinoa according to package directions.
Store the cooked quinoa in an air-tight container in the fridge for up to one week.
Drizzle the dressing on top of the mango-bean salad, then toss to combine.
Heat a tortilla on the stovetop until heated and crispy.
Top with salsa and sliced avocado.
(Save the rest of your avocado in the fridge.
Well use it Friday.)
Fold in half and enjoy.
(Save the rest of the diced tomatoes for tomorrow.)
Cook on medium heat until everything is warmed through.
Serve in a bowl, with a few crispy tortilla strips sprinkled on top.
Serve with heated up quinoa seasoned with cumin and chili powder on the side.
Join Well+Goods Cook With Us Facebook group for more healthy meal inspiration.
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