Bean there, done that

Food: Recipe - Ucceletto Beans If you're looking for some long lead cooking that can help you stay healthy, the ever-humble bean is one of the best options By Louise Crosby I know busy people who spend Sunday afternoons in the kitchen making food to last well into the week. Stews, spaghetti sauce, soups, casseroles. This is the time for relaxed cooking, letting things simmer long and slow. Then come Monday or Tuesday night, after a long day at work, dinner is just a matter of heating things up, boiling some pasta or making a salad. Food is on the table in no time and you thank yourself for making the effort in advance. When I take a long look at meals, I often cook a pot of beans. Not the sweet pork and beans of our youth, although they can be very good, but chick peas or black beans, brown pintos or white Great Northerns, soaked overnight, then simmered for an hour or two with some aromatics for flavour – a quartered onion, some chopped carrot and celery, a head of garlic. ...