As much as I may try to simplify my life, I am fully aware that I will never be able to avoid deadlines, rushed meals, and the plain old mischigas of modern life. But so often it is these hectic evenings running from work to dinner to a Town Council meeting or crazed mornings trying to get in a run before the dentist appointment that cause me to slip up and eat something that is fast, convenient, and total garbage.

So I’ve made it a point to try and head off the problem—to keep a stash of sustainable, green, ready-to-eat food in my freezer so that when I’m feeling the crunch, I won’t reach for some pre-made, loaded with preservatives food that I got out of the frozen section at the grocery store. Instead, I can reach into my freezer and pull out a homemade and organic meal that’s ready to eat in minutes.

For Instance, Beans

One of my favorite things in the world to eat is beans… beans in every shape and form, but especially refried beans. For my whole life, I’ve been buying them in a can. Usually, they are laden with lard and numerous chemicals meant to preserve them; you can tell what you’re getting yourself into right around the time you break the air pressure, and a perfectly can-shaped mass of mush falls into your skillet.

So I decided to create my own supply of refried beans. I started by pressure-cooking about 7 cups of dry pinto beans (which translated to almost a gallon of cooked beans). Then I got out the biggest skillet I had access to (14” across and 3” deep), sautéed some garlic and onions in organic olive oil, and then started mashing. Using a potato masher (and a wooden spoon), I worked and worked and worked the mass of beans until they started to take on that great, somewhat mushy, refried beans consistency. It helps to overcook the beans, as they fall apart quicker… unfortunately I undercooked the beans slightly, and I spent almost an hour working out my aggressions with the potato masher at the expense of some innocent pinto beans. After properly mashing the beans, I liberally applied spices and let it simmer for an hour. Then, I allowed it to cool before freezing it.

Other Considerations

One thing to consider with making your own “fast food” is how to store it. Plastic tends to be less durable when frozen (it can break), while some glass is at risk of cracking if it is overstuffed with food (which will expand when frozen). Enter: Pyrex. This stuff is very durable, freezes just fine, and best of all can be microwaved for quick heating when you need a fast meal. You can get large packages of a variety of sizes at CostCo for a reasonable price ($30 or so) and they fit very well in the freezer.

This is also a convenient way to ensure that you always have tons of produce available, even if you don't have time to run to the store. If you process your fresh, organic fruits and vegetables in your favorite way (say, stewing the carrots or sauteeing the peppers) and then freeze them, you will have a backup in case you run out between trips to the Farmer's Market.

It’s easy to expand this to all sorts of meals, as well. I have frozen homemade soups in my freezer; frozen stir-fry with grains; frozen sauces; even frozen berries! Now there’s less stress when I’m on the run—I simply defrost and warm one of my wholesome, organic, homemade “Fast Food” meals, and I’m eating well in a pinch. Just another step in Kicking the Habit of letting my values slide when I’m in a rush.