You may have noticed that I’ve been packing a lot of Lima beans and quinoa lately. That’s because I batch-cooked them in the Instant Pot and froze them for later. This may sound too simple to be worth mentioning, but batch cooking does get interesting as you build up a stash. The more pre-cooked dishes I add to my freezer, the more interesting lunch combinations I can concoct without much prep work the night before.
Give it a try: Batch cook some grains and some beans. You can season them during cooking, or leave them plain to allow for more seasoning options later. For some next-level batch cooking, freeze them in individual portion sizes. Wanna make something more eleborate? Tell me what you cooked in the comments!
What’s Inside
- Quinoa – 3 points
- Broccoli – 0 points
- Lima beans seasoned with shallots, celery seed, and rosemary – 0 points
- Pear – 0 points
- Vegan M&Ms – 3 points
This post was posted in Lunch
I do use our IP to batch cook both rice and beans. I just use them throughout the week though – I don’t freeze them. Our freezer is tiny so we can’t have too much of a stash!