I read in the Oregonian a few weeks ago a book review, and they mentioned that it's very important to always have cooked beans on hand in the fridge. I don't think I've ever done that but it's turned out to be great. I think it would be good for me to eat more beans, and they really can't be made at the last moment. It's a three day process.
Last night Kate, Chris, and I had pinto beans with chicken stock and baby garlic shoots; roast chicken rubbed with lots of coriander, white pepper, and salt; braised carrots with tarragon; watercress and mustard green salad with a little brown sugar; cod; and boiled whole grain spelt with olive oil.