I’m having a stressy week. In fact, from here on in, the first two weeks of every month are going to be pretty high stress at work. Unfortunately, those two weeks are my migraine (PMT) weeks. So now you know things you probably don’t want to know and I’ve explained why everything outside of work needs to be easy this week.
I have clothes ready to wear for the whole week, regardless of whether I manage the ironing, the house is tidy and I’m showering before bedtime because mornings are horrible at the moment and cooking needs to be fast and easy, with minimal washing up, because I need to be in bed by 9.30pm at the latest, to maximise the sleep I can get. (Last night I managed 3 and a half hours sleep, which was pretty good but is not helping my mood or my ability to do stuff)
So on Sunday, I cooked a batch of cannellini beans in the slow cooker, which is the easiest way to cook beans. Soak overnight, put on high in slow cooker, 3 to 8 hours (depending on the bean – longer for chickpeas, shorter for others) later, they’re done and when they’ve cooled down, I divide them into 240g portions and freeze. It’s cheaper than buying tins (a tin is about 60p for 235g of cooked beans, dried beans are £1.10 for 500g and you get the equivalent of 4 tins) and they taste better for minimal extra work, but of course you need a slow cooker!
So far I have made dip and this salad, to get me through the week.
Beans, celery, thinly sliced red onion soaked in vinegar and water to take away some of the sting, cooked tuna, lemon juice, olive oil, and salt and pepper. Mixed up and served with salad and boiled eggs and mixed up.
It’s also good on toast.