Black beans and parsnip

I used to cook a large batch of black beans until just soft, portion them in seal jars and keep in deep freeze, very handy for a quick meal.

1. Soak black beans over night. In a big cooking pot, cover black beans with 2 times its volume of water, bring to boil, cover with lid and turn heat off. When the pot is cooled down, repeat the process 2 more times. Cooked like this, the beans are soft inside but hold their shapes, and save a lot of energy.

2. Cut parsnip into cubes, sweat in olive oil, add a couple spoonfuls of water, cook until soft, around 5 minutes.

3. Add pre-cooked black bean, home made tomato sauce, season with salt and pepper to taste.