Food From Home

Cooking at home for fun, health and frugality!

Full of beans!

Today I made Treebeard’s Red Beans and Rice as posted on Food.com. It was pretty simple, very filling and made a lot so if you have a group to feed or want some planned leftovers this is a good one to try.

I soaked my dry kidney beans in a pot of water overnight. The recipe states in big letters not to drain the soaking water from the beans. I didn’t see why so I drained it and added fresh water.  I’m just looking for something to rebel against!

I simmered my beans for 3 hours then added the seasonings and sausage and simmered it about 4 more hours.  For awhile it wasn’t looking too appetizing- kind of grayish water with bits floating around. Gradually it got pinker and the aroma was tempting.  You might have observed that I simmered my pot o’ beans way longer than the recipe instructed but I have my reasons! Firstly this was our second day of homeschooling 5th grade and secondly Hagbard didn’t get home until after 7 PM.  I think this recipe would go into a slow cooker very well if you want to use it that way- I know I will at some point.  (SAHM’s use slow cookers too!) I also think you could leave out the sausage for an even less expensive yet satisfying meatless meal. I served the beans and sausage over rice (of course) with the recommended shredded cheddar cheese and optional green onion.

Little Lulu decided no green onion for hers. She called this recipe Minnie’s Bean and Rice Curry.  She likes to rename things.  She ate everything but the sausage and declared that  it was yummy.  Yes! It actually won over my picky eater!  Hagbard and I both enjoyed this as well.  It was very filling so we have a lot of leftovers.

Leftovers often sneak into Hagbard’s lunch. I went ahead and packed it while I was putting food away tonight. I’m trying to be more responsible and pack his lunch at night just in case I oversleep again.   He also is getting a ham and swiss cheese sandwich, doughnut pudding (like bread pudding but made with old doughnuts), dried fruit mix and tomatoes.

The doughnut pudding was created because I spent a good share of Sunday making homemade doughnuts. I only made half a recipe but still had 6 or so full sized doughnuts plus many holes and now they were past their prime. So I had nothing much to lose if it didn’t turn out edible.

To make the doughnut pudding I cut up our old homemade glazed doughnuts into pieces- there were probably about 2- 2 1/2 cups. I dumped them into a greased 8″x8″ baking dish. I beat 1 cup of milk with 1 egg, 1/2 tsp cinnamon, 1 tsp vanilla and about 1/4 cup agave nectar. We are new to agave nectar but like it very much so far. I poured this mixture over the doughnut pieces and let it soak in for about 10 minutes. Then I baked it in a 350 F oven for about 25 minutes- until it was browning on top and set.

So what did the family think of my recycled doughnuts?  Little Lulu hates bread pudding so she wouldn’t even try it. Hagbard and I both enjoyed it though and  I liked not feeding my trash can the doughnuts I worked so hard on! I think it would also be delicious with the addition of apples.

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