Reply to recipes that can be mostly prepared the night before

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[quote=Anonymous]You  need a slow cooker! I love to make red beans and rice and pinto beans and rice and the beans just simmer away all day in the slow cooker. You could even do Minute Rice when you got home and would have dinner in 5 minutes.

The night before, put your bag of beans (small red beans for red beans and rice, pinto beans for pinto beans of course) in a pot and cover them with water to soak. For red beans and rice, chop up one onion, one green bell pepper, and two stalks of celery. For the pinto beans, an onion and a jalapeno or two and a green pepper.

In the morning, drain the beans and dump them in the slow cooker. Put in about 5 cups of water- you want the beans covered plus an inch or two of water above them. Dump in the chopped vegetables. For red beans and rice, throw in about 4 tbsp of cajun seasoning (I use Tony's) and some salt and pepper. For pinto beans, find a good Mexican seasoning- I have an ancho chile/herb blend or you could just find fajita or taco mix and use about 4 tbsp of that, plus salt and pepper. Let the beans cook on low for 8 or 9 hours- just to whatever time it is that you'll be home that night. When you get home, boil up some Minute Rice or even microwave rice, and put the beans over top. Serve with a salad or some fresh bread. This freezes really well too- just scoop servings into Ziploc bags, lay flat and seal up and lay them in your freezer. You can pull them out in the morning before you go to work and they'll be ready to microwave when you get home, or you can defrost really quickly in a sink of water when you get home and then microwave. [/quote]

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