My other hint for fast meals out of black beans is to cook LOTS of beans ahead and freeze them in can sized (1.5 cups) container. Then just heat them and use them like you would a can of beans! I use these precooked beans to make huevos rancheros (I have green chili in the freezer, too), southwestern salads, enchiladas, and more. I have a whole stack of 10 minute meals!

Oats take 2.5 minutes in the microwave… I eat them every morning.

i tried the simple carrot roast tonight – delicious. i’ll do it again soon i’m sure.

i agree with the other comments about pressure cooking and making ahead in bulk. and, the more you do it, the easier it is to build into your routine and it seems like less work.

also, tomato paste — super healthy and super cheap. in fact, probably too cheap.

also, the staple is key on the popcorn. paperclip = kitchen fire!

Excellent call on the pressure-cooker. It seems counter-intuitive to invest in an appliance when you’re trying to cut costs, but if you roll with the bulk wave, it can conceivably pay for itself with what you save on buying those more cost-affective goods.

If you’re the truly industrial type, trying cooking a double batch of beans or grains when you’ve planned on making some for a recipe. Refrigerate the rest and use it within a week; the heartier ones can be frozen and thawed without compromising their flavor or texture (like that godsend, brown rice).

My own go-to guy for bulk grains is the lovely lentil: quick-cooking (1 cup lentils in 3 cups of water, boil then simmer, covered, for about 30 min), cheap (about $1.50/lb at my co-op), and versatile (soups, stews, stir-fries, dal). I too keep a bag of carrots on hand for stocks, soups, and roasting, along with other roots vegetables – I can always reach into my stash of sweet potatoes for a roasty dinner treat.

Consider keeping a collection of glass juice and tomato sauce jars around to house your bulk buys. You’ll always have a place for a newcomer, and it adds funky-boho look to your shelf or pantry!