I have replaced my sewing with cooking over the last few years. Only mending has been on the sewing table lately. Instead I have been spending my extra time canning and meal prepping. Around the same time as my love of cooking happened, so did the meatless menus. I have been a lacto-ovo vegetarian for some time now. Despite the cheese creep, I have been doing fairly good! This week, I have prepped for my work lunches charro beans and rice with fried cabbage.
I used this video to make my cabbage and dumplings. I added dry mustard and sriracha to the mix for some bite. And then I put together my own
charro beans as I didnt have all the ingredients in the house and made do! Charro bean recipe
2 cups beans (I mostly used pinto, but included black and navy because I ran out)
1 can tomato paste
1 fried diced onion
4 cups water
Spices – One teaspoon of each
1 veggie bouillon cube
Slow cook for 8 hours or until beans are soft.