I've been traveling a lot lately, leaving my Taster to fend for himself between basketball games. This week, I decided to cook five types of beans and leave him layered meals in a jar. The jar for the first day has raw salad on top, which he can set aside before heating up the jar and dumping it on his plate. The other days are even easier, heat, put on a plate if desired, and eat.
I love that there is no plastic involved and that they look so comforting in the fridge. These would be great brown-bagging lunches for work or school, too.
Meal in a Jar Layers
- 1/2 cup cooked beans
- 1/2 cup diced tomatoes
- orange or green vegetables (here, steamed carrots or kale and spring onions)
- cooked brown rice or steamed sweet potatoes
- lettuce or lightly steamed cabbage (optional)
Tips and Notes
- I used the steamer on the rice cooker to cook the cubed sweet potato and rice at the same time.
- I cooked the five types of beans you see below: pintos, adzuki, black, mung, and chickpeas. I tried cooking two types of beans at the same time, separated by a steamer basket. It worked great for the adzukis and mung beans, but the black beans turned the chickpeas blue-gray. Won't do that again!
- These will keep for up to a week in the refrigerator.