Like the vegetables and rice dish I’ve posted before, this one is easy to freeze in portions and then microwave for a quick meal.
In a large pot or skillet, melt a tablespoon or more of butter. Add a 15 oz can of black beans, rinsed, and a rinsed can of green beans or equivalent amount of fresh or frozen beans. I like to chop the green beans up coarsely, but you don’t really have to. Stir in 8 ounces of salsa. I use medium salsa because it adds the right amount of taste for my palate. You may prefer mild or hot. Heat through. To serve a larger group, double the amounts of everything.
At this point you’ve got a vegetarian meal, or a starch and vegetables side dish for dinner. I like to put some on a plate and melt cheddar cheese over it in the microwave. That’s what I do with the individual frozen servings, reheat them with cheese on top.
To use this again the next day without feeling like it’s boring leftovers, take what’s left over and add a can (or equivalent amount of frozen) of corn, some mushrooms, and maybe some more salsa to flavor the larger quantity. Sometimes I add ground beef, browned and crumbled. You’re still using up yesterday’s meal, but now it’s new and different.
You can freeze either the basic recipe or the expanded one in individual or family size servings so you’ve either got a family meal already on hand, or someone who’s on their own can have a quick lunch or dinner. (Or breakfast. Really there’s no rule against it.)
I’ve noticed that when I reheat a frozen meal, sometimes the flavor isn’t as strong as it was originally. That’s when I melt cheese over it, or add some fresh salsa, or maybe add some cilantro or hot sauce to spark it up.