Beans and Student Loans

It’s been a crazy few weeks recently.  I’ve been doing a lot of prep-ahead foods and simple salads for lunches.  I worked 2-10pm the last two weeks and I can already tell that once I’m in school all morning, preparing food on the weekend is going to be insanely important so that I don’t spend money on junk food downtown!  Last weekend I made a simple bean salad which I adore and might post later.  This weekend I made baked beans from scratch and a quinoa and avocado salad.  I haven’t eaten much of the salad yet and so I will wait to post the recipe, it might need tweaking!

In completely un-food-related news…I got accepted to university!  They sent me my registration appointment date email before they sent me the “congrats you can continue taking classes” email.  Way to organize emails UofW!  I immediately applied for manitoba student loans once I found out I was accepted and have to sign and return some papers before they can complete the application.  I hope I get accepted so I don’t have to go begging  pleading  asking my parents to co-sign a student loan through a bank somewhere.  I’m also going to be sending Adrian some money this month and he’ll be out in August for 6 months.  A friend of mine has found him a job too!  The only other “large” purchase I need to sort out this summer is an acer aspireone netbook for school purposes.  I figure it’ll be easier to take notes and carry around all the time.  Staples has them for $300, which is a decent price.

Back to food!  The baked beans are completely vegan, a little bit spicy, a little bit sweet, and very very tasty with toast.  This was my second batch and is the best one yet.  It really is true that the more you eat beans and lentils, the less you feel their…erm…effects.  I canned these beans and have them sitting in the fridge for when I’m hungry but don’t have much time, or when I’m lazy and just want to re-heat something!  I try to always have some soup or something in jars in the fridge and it usually works. 

Baked Beans

3 cups white navy beans

12 cups water

3/4 cup ketchup

3/4 cup maple syrup

1/4 cup brown sugar

1/4 cup mollasses

1 tbsp worcestershire sauce

1 1/2 tsp salt

1 tsp chili powder

1 tsp red pepper flakes

1-2 onions, diced

1. Soak beans overnight or at least 8 hours.  Drain and place in slowcooker with the 12 cups of water.  Cook on high for 2-3 hours.  Drain, saving the water, and place back in the slow cooker.

2. Mix remaining ingredients, pour over beans.  Add enough bean cooking water to cover by about 1/2″.  Let cook on low for 8-10 hours, stirring occasionally.  Keep some bean water handy just in case the sauce caramelizes before the beans are done.  Store in jars or in ziploc freezer bags and freeze.

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