The DIY Pantry (13 page)

1. First, soak the beans. Place the beans and 10 cups of water in a large saucepan. Add a splash of vinegar, cover, then let sit for 18 hours. Drain the beans in a colander, rinse in cold water, and set the beans aside.
   
2. Preheat the oven to 250°F. Stud the onion with the cloves and place it in a 6-quart Dutch oven along with the beans, bacon, maple syrup, molasses, liquid smoke (if using), mustard, and boiling water. Stir to combine. Cover pot and place in the oven. Cook, stirring occasionally, for 6–7 hours, adding the ketchup and vinegar about halfway through.
   
3. After 6 hours, check the beans. They are finished when the beans are tender and the liquid has reduced to a thick glaze. Cook for 1–2 more hours, if needed, then season with salt and pepper.
   
4. Serve immediately or store in the freezer in an airtight container for up to 3 months.
   

This dish is perfect because it’s quick, frugal, and delicious! It also doubles well, if you have an 8-quart slow cooker at home. While this recipe creates thick refried beans, you can make a soupier, more authentic version by increasing the water to 8–9 cups and then re-frying them in a few tablespoons of lard. You can also tweak the seasonings to your liking, so feel free to adjust the jalapeños, cumin, and other spices however you’d prefer.

1. Toss everything in a slow cooker and cook on high for 8–9 hours.
   
2. After 7 hours, check the slow cooker to make sure the beans aren’t sticking to the sides. If they are, stir in an extra cup of water until it is mixed thoroughly.
   
3. When the beans are completely soft, purée the mixture with an immersion blender, or in a high-speed blender or food processor.
   
4. Serve immediately or spoon into several airtight containers with enough for 1 meal in each one, then freeze for up to 6 months.
   

Fish sticks tend to be a kid-friendly meal, but are a favorite finger food for adults, too! This version is breaded instead of battered, not only because it’s healthier, but also because it’s easier and quicker and just like the ones in a box. While the recipe calls for cod, any firm-fleshed fish, such as halibut, tilapia, or even salmon, will do.

1. Prepare your breading station by placing the flour in one bowl and the eggs in another, and whisk the bread crumbs, salt, and paprika in a third bowl. Have a parchment paper–lined baking sheet at the ready.
   
2. Slice the fish into
   ¹
   ⁄
   ₂
   " strips. Bread each strip by dredging it first in the flour, then dipping it in the eggs, and lastly rolling it in the bread crumbs. Shake off the excess mixture after each bowl. Place breaded strips on the baking sheet.
   
3. Freeze on the baking sheet until fish sticks are solid, about 3–6 hours. When frozen, transfer the fish sticks to an airtight storage container and freeze for up to 3 months.
   
4. To bake, place the frozen fish sticks on a baking sheet and bake in a 400°F oven for 18–22 minutes, or until fish flakes easily with a fork, turning once.
   

Chicken nuggets are a great freezer option for busy days. If you find chicken breast on sale, you can stock up and make several dozen of these at a time to make sure you always have a natural, delicious meal option handy. For an even quicker result, just pound the breasts to a uniform thickness, cut each breast into eight pieces, and follow the dredging process.