Planning red beans for leftovers
The Best Pot of Red Beans Is Planned Around the Leftovers
I made red beans on Sunday thinking we would have enough for dinner and maybe one lunch. This was optimistic math. There are now three containers in the refrigerator, one in the freezer, and a small bowl Andre keeps “checking” with a spoon.
I do not consider this a problem. Red beans are one of the few foods that improve when you stop asking them to be impressive. The first plate gets rice, green onions, and whatever hot sauce is within reach. The next day, they become the dependable lunch that saves you from buying something downtown. After that, I freeze them in portions that can actually feed two people, not some imaginary family of six.
The important part is labeling the container. “Beans” is not enough after two weeks. Write the date, write the number of servings, and leave room for expansion because nobody needs a frozen red-bean explosion decorating the freezer drawer.
Also, send some home. A full pot is better when it solves somebody else’s dinner too.