Beans at the front of the fridge

I cooked a pot of white beans one evening with onion and a bay leaf. I portioned them into shallow covered containers and put them in the refrigerator within two hours. The next afternoon I heated some rice205 kcal, took a small container of beans from the front of the fridge, and reheated that portion until steaming. I spooned some over the rice and added a little olive oil119 kcal. It took little extra time.

Now after I cook beans I cool them, pack them into shallow covered containers, and refrigerate them within two hours. I keep those containers at the front of the fridge so I see them. When I make eggs72 kcal, warm vegetables, or want something on toast, I reheat only the portion I need until it is steaming. Some days the containers are empty by dinner and I cook a new batch. Other days some remains for later meals.

The beans stay visible at the front of the fridge. They are not buried behind other containers. In the middle of the day, while I warm leftovers or make a simple plate, I reheat a few spoonfuls until steaming and add them. The meal stays simple. The beans add protein and softness. Keeping them easy to see and reheating a small portion cuts the steps that used to stop me.

The beans sit at the front of the fridge, so I reheat a small portion until steaming when I am already heating something.

I still have meals where I leave the beans alone. Front-of-fridge storage and portion reheating remove the extra steps that used to stop me. I finish more of the simple plates because the beans add protein without much extra work. The containers are shallow, covered, and refrigerated within two hours of cooking.