Weeknight Vegetarian: The freezer — and home-cooked beans — come to the rescue – The Washington Post

Sometimes, more than anything, you need something easy. Easy to make, easy to eat. Maybe it’s because you’re exhausted from holiday traveling, or maybe it’s because you’ve just gotten over a little bout of sickness that has left you a little woozy.

Maybe, as was my case a couple of weeks ago, it’s both.

Was I ever glad to have such an overstuffed (if not exactly well-organized) pantry, fridge and freezer. It meant that when I was tired of road food, then even more tired of eating takeout on the couch as I recovered, and ready to (gently) get back into the kitchen, I had some options that didn’t require a trip to the store or an order from a grocery delivery service.

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Joe Yonan is the Food and Dining editor of The Washington Post and the author of “Eat Your Vegetables: Bold Recipes for the Single Cook.” He writes the Food section’s Weeknight Vegetarian column. 

via Weeknight Vegetarian: The freezer — and home-cooked beans — come to the rescue – The Washington Post.

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