I haven't a shred of food waste to share with you this Friday. Though in all fairness I did end up eating the same meal 4 times to get through one set of leftovers. I do need to concentrate on getting through my container of spinach though . . . I've been avoiding my salads because they take time to make, it's a bad habit that I've been trying to get rid of forever.
On the other hand I thought I'd share some ideas with you about cooking with beans. They've made up a large part of my diet since I went vegetarian and I've gotten pretty good at cooking them. I use to do the canned beans thing, so simple. You just open it up and pour. But to experiment further with cooking from scratch I ventured into the world of dried beans and never looked back. For me the advantages of dried beans over canned are:
1. They are less expensive.
2. They use less packaging
3. You can buy them (and store them) in bulk.
4. You control and added ingredients, such as salt.
When I started cooking with dried beans I was looking for a standard equation of how much water and how long to cook them. Much to my dismay it doesn't work that way. Now a days cooking beans looks something like this (if I need them soft to go into the recipe, some recipes actually call for dried beans and provide specific instructions.)
Measure out wanted amount (you need to know how to convert dried to cooked) put in large bowl of water to soak overnight. Put in slow cooker in morning with as much water as it will hold (at least 3 cups of water to 1 cup of beans.) Turn on. Turn off when you get home/when beans are the desired level of mushiness (yes that is a scientific word!)
Of course this takes some preparation and planning. So does taking meat out of the freezer the night before (which I was awful at doing by the way.)