Take Your Lunch to Work: Beans

Published on Tuesday, February 24, 2009, by The CHOW Editorial Team / Edit Post

With a little strategizing, you can save money and be healthier by taking a homemade lunch to work every day. White beans are savory and versatile, not to mention packed with protein. Cook a big batch the weekend before and use it as a building block to create easy salads, soups, and sandwiches throughout the week.

  • Weekend Prep

    what you’ll need: dried beans, a bay leaf, parsley, whole peppercorns, olive oil, an onion, carrots, and celery

    WHAT YOU’LL DO: Buy one (half-pound) package of Great Northern white beans, soak them in water overnight Saturday night, and cook them on Sunday using this simple method (the chile is optional). Refrigerate the beans in their cooking liquid until you’re ready to use them.

  • Monday Lunch: Bean and Spinach Salad

    what you’ll need: red wine vinegar, olive oil, salt and pepper, shallots, spinach, olives, red bell pepper, parsley, Parmesan or feta, crusty bread

    WHAT YOU’LL DO: On Monday morning, put one part red wine vinegar and two parts olive oil along with one part bean liquid and some salt, pepper, and minced shallot in a small jar that you can take to work. Combine some spinach, sliced olives (oil-cured would be great), minced red bell pepper, one-fifth of the beans (drained), some chopped parsley, and some Parmesan or feta cheese; toss; and throw in a resealable container (you can even use a Ziploc bag). When you get to work, toss the salad with the dressing and enjoy with some crusty bread.

  • Tuesday Lunch: Middle Eastern Wrap

    what you’ll need: garlic; olive oil; red wine vinegar; parsley; salt and pepper; pita or lavash; cucumber, olives, red bell pepper, tomatoes, or other vegetables of your choosing; feta (optional)

    WHAT YOU’LL DO: On Monday night, purée one-quarter of the remaining beans (or mash them if you don’t have a food processor) with minced garlic, a little olive oil, and some red wine vinegar, parsley, salt, and pepper. Tuesday morning, spread the mashed beans in a pita or lavash, then add sliced cucumber, olives, red bell pepper, tomato, or any other vegetables you like, and/or feta or your favorite cheese.

  • Wednesday Lunch: Bean Pasta

    what you’ll need: short pasta of your choosing, garlic, onion, parsley, olive oil, bell pepper (optional), tomatoes (optional), olives, salt and pepper, Parmesan (optional)

    WHAT YOU’LL DO: On Tuesday night, cook some short pasta (elbow macaroni, orzo, penne, etc.) and drain. Sauté some garlic, onion, and a handful of parsley in olive oil until soft. Add one-third of the remaining beans, equal parts cooked pasta, and enough of the bean-cooking liquid to make it saucy, then toss to combine. Add more parsley, some bell pepper (optional), tomatoes (optional), and olives (as desired) and season with salt and pepper. Reheat when you get to work and, if you’d like, grate some Parmesan on top just before eating.

  • Thursday Lunch: Quick Bean Soup

    what you’ll need: onion, carrots, celery, parsley, olive oil, salt and pepper, bell pepper or tomatoes, low-sodium vegetable or chicken broth, spinach, lemon juice or vinegar, Parmesan (optional)

    WHAT YOU’LL DO: On Wednesday night, sauté some onion, carrot, celery, and parsley in olive oil and season well with salt and pepper. Add some chopped bell pepper or tomatoes, one-half of the remaining beans, one part bean-cooking liquid, and one part broth or water and bring to a simmer, then stir in some spinach and a few squeezes of lemon juice or vinegar. Reheat at work on Thursday and finish with Parmesan as desired.

  • Friday Lunch: Bean and Cheese Dip

    what you’ll need: nothing if you made the lunches from earlier in the week

    WHAT YOU’LL DO: Take your remaining beans and mash or purée them with a little oil, some garlic, and plenty of salt. Top with grated Parmesan cheese and store in a container that can go in the toaster oven or microwave. Cut your remaining pita or lavash into wedges, along with vegetables from the week. At work, heat the bean dip in the toaster oven or microwave and dip into it with the pita or lavash and vegetables.

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POST A COMMENT |20 Comments

COMMENT

  • I sort the dried beans removing the clods of dirt and funky looking beans. The good ones go into a colander. I run water over them. Dash some baking soda onto them and scrub them around. Rinse all that off. Cover with water and monitor the water level and cook them until they're done. I use a 1 cup measuring cup and add one scoop each to plastic containers. Put those into the freezer. Before...+READ

    I sort the dried beans removing the clods of dirt and funky looking beans. The good ones go into a colander. I run water over them. Dash some baking soda onto them and scrub them around. Rinse all that off. Cover with water and monitor the water level and cook them until they're done. I use a 1 cup measuring cup and add one scoop each to plastic containers. Put those into the freezer. Before going to work, I put a container in my purse. At work I have a bowl that I heat them in the micro wave. I add rooster sauce, salt, and cheese. Sometimes I add some veggies.
    I haven't noticed extra gas. I think it may be because I've been on a high-fiber diet some several months and my body has adjusted.-COLLAPSE

  • This is a really great idea, and a good way to eat well on the cheap. :D

    Even if people don't like white beans, or don't plan on following the recipes, I think this article could still lead to inspiration!

  • Yes you can store beans in the fridge in their cooking liquid. You can also freeze them in small batches and thaw as needed. For all of the haters, this is an excellent idea on how to economize, utilize cheap protein and save money on lunches overall. Well done Chow!

  • love this, and totally agree that Rancho Gordo Beans are awesome. Who ever knew that there are so many varieties!

    Keep this up, loved this style of article.

  • Will beans really last all week in the fridge? I eat beans everyday for lunch (for the convenience mainly), but I cook a huge batch and dehydrate them, then add them to things for lunch to rehydrate

  • I think this is truly brilliant. This is the kind of planning I mean to do but don't. There are other sites that do it, but the recipes tend to be of the macaroni and hamburger meat casserole variety, which I'm not really into. This, fresh and healthy vegetarian food, is more my style. Yum, thanks.

  • Just finished off the last of the beans from "Bean Week". All of the days were very good. (Full disclosure: For the first 2/3's of my life I LOATHED beans in any way shape or form). Monday and Tuesday were essentially the same meal in different formats. The Wed pasta was tasty but needed fresh parsley which I didn't have. I really liked the Thur soup. Lots of flavor and textures and surprisingly...+READ

    Just finished off the last of the beans from "Bean Week". All of the days were very good. (Full disclosure: For the first 2/3's of my life I LOATHED beans in any way shape or form). Monday and Tuesday were essentially the same meal in different formats. The Wed pasta was tasty but needed fresh parsley which I didn't have. I really liked the Thur soup. Lots of flavor and textures and surprisingly filling. But the best was the Friday dip. Unforturnately I didn't ration well so I only had a 1/3C of dip. As a confirmed carnivore I thought I'd miss the meat, but none of the dishes really needed it.

    As they say on Ebay: A++ Would make again.-COLLAPSE

  • Being a bean lover, I've rediscovered some old 'truths' in the last few years:
    - Incompletely cooked beans are your enemy - hydrate and cook beans thoroughly (but not to mush).
    - If your genetics or eating habits relative to beans are, er, an issue try some Beano. In tough cases, drain the bean cooking liquid.
    - Beans often get the blame for their fellow ingredients. That's why I won't eat...+READ

    Being a bean lover, I've rediscovered some old 'truths' in the last few years:
    - Incompletely cooked beans are your enemy - hydrate and cook beans thoroughly (but not to mush).
    - If your genetics or eating habits relative to beans are, er, an issue try some Beano. In tough cases, drain the bean cooking liquid.
    - Beans often get the blame for their fellow ingredients. That's why I won't eat Bahstan style baked beans.
    - Go for moderation in everything. Sometimes your GI tract handles them, sometimes it doesn't. Back off when you get the warning signs :-).-COLLAPSE

  • re: alkapal
    you echoed my sentiments exactly.lol

  • thank you so much! we are eating much less meat to economize, and this is fabulous. the recipes are simple, with whole ingredients - i look forward to making them.

  • Beans rule in every way! Nutritious, versatile, easy and oh so tasty. This is a great article, I love the idea of having a main ingredient ready to go for the rest of the week. I would totally make a quick white bean spread and pack it with some prepared falafel and pita bread, throw in a couple slices of tomato and some lettuce, mmmmmmmmmm.

  • whatever, white beans are tasty. I'll take whatever recipe you got with em.

  • There's nothing I love more than cooking a huge pot of beans on Sunday afternoon and then figuring out how to integrate them into different recipes throughout the week. I highly recommend Rancho Gordo's heirloom beans. They have so much depth and amazing texture--you don't need to really do much to them at all.

  • I agree with StrawbrryF! Thank you Chow, this is absolutely the king of thing you should be doing :)

  • oh, and how i could i forget, minced garlic!

  • Ok, I have a great white bean recipe. It's a bean and chicken salad, super easy. Mix chopped rotisserie chicken, white beans, chopped tomato, red onion, and basil with a dressing of olive oil, red wine vinegar, lemon juice, and dijon mustard (and salt and pepper of course)... delicious!!

  • There is no way any of these make it to lunch the next day. It's beans for dinner. I have no discipline.

    Secret Biscuit

  • OMG, don't listen to the naysayers. I LOVE this and thank you so much. As a recent vegetarian, I appreciate these recipes so much. No one said you have to eat it all in the same week!

  • who though of this the bean board? storing and opening beans for a week is disqusting; eating them every day is also disgusting!

  • you make that menu every day of the week, you will not have any friends, nor will you be promoted.