By: Deborah J Bell
Regular Staple of My Repertoire
I've been making this regularly for a couple of years now. I cook for one and everything I make regularly has to work well for leftovers and be able to be reheated well with just a microwave at work. I also appreciate the meals cook up in one pan as I have a tiny kitchen and no dishwasher. I've adapted a little over time for my single person needs and thought I'd share:
1. Cook the bacon in a large non stick skillet. While it's cooking, chop the onion and chard and put them aside in a bowl, and rinse the beans.
2. Remove the bacon from the pan and press with paper towels. You can drain some of the grease but be sure to leave a little for sauteing the onions.
3. Add onions and saute briefly. When they are starting to warm up add the beans. Stir a little and if desired do the coarsely mashing thing with the spoon. I don't usually bother - it's not necessary. Tear or chop the bacon and throw it in.
4. Separate the bean, onion and bacon mixture into quarters. Put it in four equal size plastic containers (I like Rubbermaid Snap N Seal personally). Add the chard and cover the skillet for the chard to wilt.
5. While the chard is wilting, grate the cheese and separate it into quarters. Put into equal size containers. Once the chard is wilted, do the same with it. You could add the chard to the bean mixture container but I find it's easier to spread evenly on the tortilla if they are separate.
6. When reheating, reheat the beans mixture and