That cook book I was talking about yesterday advised me to introduce a peas and beans day. You pick a day, put all the dried peas and beans you like in water, let them soak for at least 12 hours and then cook all of them at once (separately, of course). Then you freeze them down in smaller portions. That way you’ll always have some peas and beans ready to use. Smart, huh?
So now I’m cooking chickpeas and lima beans. Will have another peas and beans day tomorrow (bad planning, I know) with kidney beans, mung beans and some black eyed beans. After that I should be fully prepared for some delicious stews, soups and curries :-)
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