BLACK BEANS AND RICE RECIPE
So, in the course of a single weekend the size of our little family has doubled. Where we had been cooking for two adults and one toddler, we are now cooking for three adults, one toddler, and two little girls. The kicker? One of our new family members is a vegetarian. Hubby and I are extremely carnivorous (Hey I can’t help it, my iron gets low if I don’t eat bloody steak every so often!).
Our vegetarian roommate says she loves sandwiches, but this simply won’t do. Dinner is an important event in our household. We kick it old school – dinner at the table in the kitchen every night, no tv, no phone calls…. It’s family time. Except for every other Friday, when we splurge for a pizza and some beer and park ourselves in front of the tube with a movie.
Not only am I learning to stretch our grocery budget into oblivion, I am also learning to cook a lot of new meatless meals. One thing I have learned living on an extreme budget is that beans are your friend. They are a cheap source of high protein, they come in many shapes and sizes, they go with pretty much anything else you put in them and hey… they aren’t meat! Also, they are awesome if you are a lazy cook. Soak the beans overnight, toss all of your ingredients in a pot and let it simmer all day. You are free of the kitchen until its time to dish it up, perfect food for a busy household.
This dish is perfect for low budgets and hearty appetites. It also pairs wonderfully with homemade chorizo.
THINGS WE USED TO MAKE THIS RECIPE