Better Homes & Gardens - - Hair Health -

Di­vide beans and the cook­ing liq­uid into small por­tions.

Re­frig­er­ate up to 5 days or freeze up to 6 months. Here are a few of Anna’s fa­vorite ways to turn them into full meals.


Add cooked sweet pep­pers, onions, or poblano pep­pers to the mix. “I love the mild heat and bit­ter­ness of poblanos. I char the pep­pers a bit to soften them.”


“For a vege­tar­ian op­tion, I might add a lit­tle sweet potato with the beans.” She tosses 1-inch sweet potato rounds with oil, salt, pep­per, and a lit­tle chile pow­der, then roasts them. Chop into small pieces be­fore adding to quesadillas.


“If you have enough liq­uid, you don’t even need broth.” Us­ing an im­mer­sion blender, she whirls the beans in their cook­ing liq­uid un­til smooth, then salts to taste. Top with a dol­lop of sour cream, diced red onion, and hot sauce.

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