Beans, beans the magical fruit...

My Dad said something recently that made me think differently about how I cook. We were talking about beans, though the concept can be used kitchen-wide. It was simple really, what he said about when going to the trouble of cooking beans you may as well cook up a huge pot. The soaking time and cooking time can be daunting, and a put-off if you are looking for a quick dinner. Hence the old can or two of beans that sits in all of our pantries. In the last few years I have come to be quite a purist and frugal shopper, shunning as many canned and prepared products as possible. I would much rather make my own. In a pinch of course, I will grab a can of beans, or diced tomatoes. But if I can save money, packaging, processing, etc, by doing it myself I will. And let me tell you that there is nothing that compares to a hot pot of beans or fresh tomato sauce. Nothing.
So my Dad's philosophy was to minimize the time spent cooking beans overall by cooking a lot at once. What do you do with so many beans you ask, there is no way we could choke down that many in a week. I agree. One or two meals is enough for me too. So what I do is freeze them. Pack cooled beans into freezer safe containers of various sizes. Glass jars such as clean peanut butter, pickle, mayo jars work well or you can use plastic yogurt containers or ziploc bags. When I freeze beans I make sure there is no extra liquid in the container, and fill the container about 3/4 full. When you want some beans pull a jar out of the freezer and thaw. For a quick thaw, pour warm water over the beans to loosen and then dump into a pan to heat. Try to use them up within a month or two or they will lose freshness.
Beans are delicious in tacos, chili, hummus, soups, sprinkled on salads, or as a side.
Though different varieties of beans have different cooking times, I usually follow the same process for all of them. And lately have been making fun bean medleys such as black, pinto, and kidney beans, shown above.

Basic Beans

Rinse beans and pick through. Cover with lots of water in a pot. Soak for 6 to 24 hours. I read recently that you should cook beans in their soaking liquid so you don't lose flavor, but if you want you can dump the soaking water and cover again with fresh water. I like to add onion and a bay leaf to the pot. Adding a few pieces of seaweed is supposed to reduce gas. Up to you. Don't add salt until beans are cooked. Bring to a boil and then simmer until beans are soft, anywhere from half an hour to an hour and a half, depending on the bean and soaking time.
Once beans are done, salt to taste. Storing them in their cooking liquid in the fridge is good for keeping them moist, though I like to drain it off when freezing.

Tex Mex Egg Breakfast

I always chuckle when something is labeled "Tex Mex".  Obviously it is a fusion of Texan and Mexican foods, and it involves some spicy smokiness, but otherwise it just sounds kind of goofy.  Well I done gone and used the spurs-and-mustachioed cowboy term for this delicious meal right here.  I heated leftover turkey taco meat, scrambled in some eggs, topped it with super sharp white cheddar and, viola!  Sides of buttery avocado, chipotle cheese dip, cherry tomatoes, and blue corn chips round out this spicy,  nacho-inspired breakfast.

There's not a whole lot more to know, except how I originally prepared the meat.  I tried out Trader Joe's brand taco seasoning packet and man was it spicy.  I was wincing a little. My kids could not eat it.  (Had to whip out a can of black beans).

What is this meal missing?  Sour cream.  I was out,  and too lazy to walk to the corner store so I suffered through without.  If I were you and I were making this dish, I would seriously consider adding Le Sour Cream to your Ranchero moment.  Maybe some diced fresh green onion to garnish.

Meat:

Saute diced onion and garlic in a little olive oil over medium heat.  Brown salted ground turkey (or beef or tofu) for 8-10 minutes.  Add the seasoning packet and a cup of water.  Cover.  Simmer for 10 minutes.