When I booked in for surgery, we knew it would be burdensome for poor Don to be cooking every evening (despite it appearing as though he does so already!) and so began stockpiling meals in the freezer in a small way.
Cuban black bean soup from Women’s Weekly: The Weekend Cook (p.8)
This is something I make again and again – it really tastes marvellous, honestly, I can’t imagine food that requires a giant ham hock being otherwise! Although it takes around 3 hours to make (hence that weekend bit in the title), the recipe is super-simple and it freezes very well indeed.
The stockpiling has been so successful we wish we had room for a bigger freezer!
(originally) cooked by: Carol
Prepared by: Don