Deconstructed Enchilada Cassorole (oh and a grading observation)
I rarely feel more satisfied than I do after I have finished a stack of grading and don’t have more papers to grade for a few days.
Tonight was casserole night – and it was delish! The G-man made Deconstructed Enchilada Casserole from Vegan on the Cheap. The recipe called for 1 and 1/2 cups of pinto beans and 1 and 1/2 cups of black beans, but we only had black beans on hand. So we just used all black beans . . . which leads me to the point of this post. Having beans on hand is always a good thing!! We usually make beans for the week on th weekend, and then we are set to make some easy dinner – and lunch – dishes. With our pressure cooker, cooking beans is a snap. We soak them overnight in the pressure cooker, and then the next day we drain them from the soaking water, refill the cooker and cook the beans for 8-12 minutes, depending on the type. Then we store them in tupperware that holds 1 and 1/2 cups – the same amount that is in a can! Beans are such an awesome, healthful food that can be put in almost anything: salads, soups, stews, casseroles, breakfast skillets, etc.