Black Beans: Menu Week of March 20

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Week 12 of my 13 Week Menu Plan. This is black bean week. Our third time during the 13 weeks to have black beans. I tried to put some time between bean repeats but we still had them week 6 and week 9 and now week 12. I think I’ll adjust my menu plan a bit to spread them out more since it seems like we just had black beans. But for this week, here they are again. We do like black beans so I don’t think anyone will mind.
All of the black bean recipes for this week are ‘proven’ as in I’ve made them before. One very delicious meal that we are having this week is Black Bean Soup. It is a recipe from Nourishing Traditions by Sally Fallon that uses the juice that the beans have been cooked in (some beans too) and was a huge hit last time I made it. The picture above is not mine (Flickr Creative Commons picture- credit below) but it does look very much like the soup when I made it last time. I’m sorry to say that I didn’t put the pretty swirls on it though. I think this time I might just to surprise my family. I have a fresh jar of Creme Fraiche that will work dandy for decorating.
Easy Black Beans and Yellow Rice is based on this recipe but tweaked a bit to work with the ingredients I prefer to use.
Breakfast Tostados are super simple seasoned black beans, scrambled eggs, homemade soft cheese, creme fraiche, cortido and sprouts on a sourdough tortilla.
Our menu only has dinners on it. See this post for what we do about breakfast. Lunches are usually leftovers for Christopher and me. The girls and Joe eat at school (Joe works at a school) usually choosing the salad. When the girls get home from school we enjoy afternoon tea.
D- leftovers
D- Easy Black Beans and Yellow Rice, green salad with jalapeno dressing
D- Breakfast Tostados
D- Black Bean Soup, sourdough bread, lacto fermented spicy carrots
D- Salmon Quesadillas, green salad
D- Crock pot Lasagna, sides to be determined
D-Roman Egg Soup (recipe from Nourishing Traditions)
What’s on your menu this week? Do you have a favorite black bean recipe?

Photo Credit: sweetbeatandgreenbean

Millie Copper
Millie Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. Millie is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. Millie began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. Discovering a love of writing, she has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing. Learn more at


  1. Millie

    >Thanks Andi! I figure if I'm going to serve beans three times a week, I'd better try to be creative with them. 🙂
    The tab at the top for the 13 week menu on the main page is probably the quickest way to scope out all of the beans. It links to 12 of the 13 weekly menus which each feature a stretchy bean. #13 coming up next week!

  2. Get Real Chris

    >I really love the idea of "stretchy beans" and multiple meals using the same batch. I tend to cook up a big pot of beans and then just use them for one meal. The rest sit in my freezer…and out of site out of mind.

  3. Millie

    I have the same problem with my freezer. It is like a black hole.
    I do like using the beans several days in a row which really helps me not to forget about them. Sometimes though, if I've made too many (which doesn't happen as much now as it used to) they'd still end up in the freezer. In fact, I have a few containers that I'm putting to use for lunches. I did a freezer inventory the other day so I could see just what was in the two black holes 🙂

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