Pinto beans and rice

This is our "how low can you go?" meal. It is the cheapest meal we eat here at our house and we try to make it a few times a month. I try to intersperse it with more expensive meals throughout the month, rather than having beans three times the last week of the month - that's when morale heads south! This recipe really is tasty. Each of my kids mentioned it in our "what I was thankful for today" rounds tonight at bedtime!

INGREDIENTS

1 lb dried pinto beans, soaked
2 garlic cloves, chopped
2 tsp ground coriander
1½ tsp ground cumin
2 cups white rice
1 large onion, chopped
2 Tbsp Olive oil
Salt & pepper to taste
Cheese, avocado, tomatoes, onion to serve

• Place the beans and garlic in a large pot, cover with water. Bring to a boil. Reduce heat, cover and simmer for about an hour.

I save time on this step by making double batches (2lbs) of dried beans a couple of times a month. We eat one batch for dinner and I freeze the other. When I make this recipe, I simply place the frozen beans in the pot, cover with water and boil around 20 minutes

• As the beans begin to soften, mash them with a potato masher or the back of a spatula until desired consistency is reached
• Set a pot of water to boil and cook rice according to package directions

I often save myself time here, as well by planning two meals a few days apart that require rice. I put half of the rice in a large zip top bag in the fridge for the next meal

• Heat the olive oil in a small skillet, add onion, cooking over medium high heat, until onions soften and have brown, crisp edges. Add to the pot of rice. Stir to combine.
• Serve beans over rice, and with toppings, if desired

PRICE BREAKDOWN

Beans $1

Garlic 20¢

Rice 50¢

Onion 35¢

Spices 10¢

TOTAL - $2.15

Price per serving (6 servings) 36¢