Beans will save your week

There are times when life feels so harried you just want somebody to come along with one simple suggestion to make things easier. Ok, here it is. Are you ready? Cook a pot of beans once a week. That’s it, you say? Yep, that’s it!

There are scads of reasons why beans once a week is a good idea, and you probably already know them. They’re ridiculously cheap, rich in protein and antioxidants, low in fat and linked to disease prevention. They can be cooked the night before on the stovetop or while you’re at work in a slow cooker. Most south Louisiana kids are already in the habit of eating them—at least red beans—so introducing others isn’t hard. If it is, deploy my method and say, “Close your eyes, and pretend they’re red.” Beans freeze well, and they keep for several days. While they might seem like an ordinary throwback in a gourmet era, they can be doozied up with a number of enhancers, from heritage pork to exotic herbs and spices to condiments and toppings. By committing to beans once a week, you will eliminate decision-making, serve something tasty, easy and healthy and, yes, relax.

Here are few suggestions on how to keep it interesting.

• White beans. One of my favorite preparation methods is inspired by an Alice Waters recipe that incorporates minced garlic and fresh rosemary. Serve with brown rice, or not, and a bacon spinach salad.

• Black beans. Add cumin and a small amount of ground cloves to the pot, and use chopped onions, garlic, red pepper and celery for your aromatics. Serve with a tray of toppings that includes sour cream, chopped red onion, cheese, avocado, steamed corn and slivers of fresh lime.

• Lentils. Cook with chicken broth, curry powder and chopped fresh carrots. Top with crumbled feta and chopped parsley. Experiment with different colored lentils, including brown, green and red.

• Adzuki beans. These small Japanese red beans are naturally nutty and sweet. To the pot, add seasonings like ginger, lemon juice and garlic. Serve with barley or quinoa.

• Hoppin’ John. Cook black-eyed peas, medium grain white rice and frozen chopped greens together with salt pork and salt, pepper and onions. Top with pepper sauce or chow chow.

• Red beans. Everyone has their go-to method for this beloved dish, but two of my favorite flavor enhancers, suggested by two different friends, are a honey-baked ham bone or crab boil. I often use one or the other.

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