Had another adult ed class today (guitar/music theory) and once again I didn't plan my time very well and was rushed in making my dinner.
I had some refried beans I had cooked earlier planning to make burritos. I took some of the cold bean mash and plopped it on a burger bun. I topped it with some broccoli and radish sprouts.
It was actually pretty good.
Excised from a previous post (if you're interested on how I did the beans):
While the above was baking I took a 1/4 cup of water, a diced onion, 3 diced cloves of garlic, and 2 cups of frozen black beans (I had cooked the beans and frozen them at an earlier date) I brought all this to a boil. As soon as the onion was soft and the water had cooked down enough for it to become thick I added 1 tablespoon of black pepper and mashed everything with a potato masher.
-This time I actually used 4 cups of black beans and 2 cups of chickpeas (all the beans I had frozen) as I wanted more refried end product. I also added more onion, garlic and pepper, plus I threw in some homemade veggie stock (also frozen) instead of adding any water.
-Now I feel like I have to tell you how I make veggie stock.
My veggie stock is made out of any vegetable "waste" I might have. I save everything raw vegetable related that I would otherwise throw into the compost and freeze it. All my outside lettuce and cabbage leaves, ends off of carrots, celery, green onion etc., skins of onions, broccoli stems (that I don't use), cauliflower and cabbage middles, any veggies that are beginning to wilt that I'm not going to eat right away, potato peels, any thing at all.
A week or so before I'm going to make it, I start eating just the caps of mushrooms and freezing the stems. (Usually I eat the whole mushroom). I eat quite a few mushrooms, so usually I can build up a fair stock of stems in a bit over a week. (Without the mushroom stems I feel my stock isn't robust enough for most of my uses).
Then I dump the whole mess in a stock pot and simmer it for around 1/2 hour to 45 minutes. Afterward simmering I let it cool and steep for a short while before I strain it through a china cap or colander (I'm not bothered by any pieces that might be small enough to travel through the colander, so I don't use a cloth or paper filter).
I either freeze it or use it within a few days after making it, so I'm not sure how long it would last refrigerated.
-I am thinking of canning some of it so I'll have a stock of stock I don't have to refrigerate.
