TASTE
Simple bean dish easy on the wallet
By Andrea Weigl
McClatchy-Tribune News Service
Dave Ramsey, the personal finance author and radio host, has a refrain about what to eat when you are trying to save money: "Beans and rice and rice and beans."
It should come as no surprise that our call for frugal recipes turned up several such meal suggestions. We chose this one to publish because it illustrates how easy it can be to be frugal, especially when you use the recipe offered by Marion Danforth, 63, of Raleigh, N.C.
Danforth's recipe for spicy black beans and rice is one of those effortless dinners. It is this simple: Make rice. Open two cans. Combine. Add cumin. Heat. Serve.
Let it be your go-to recipe when you need to get dinner on the table quickly, when you have had a rough day at work or when you cannot imagine spending much time in a hot kitchen on a hot day.
"Like many people, I work full time," she says. "I have a series of recipes that I can always depend on."
Danforth received this recipe from her daughter, Mary Beth, a vegetarian. Even though Danforth grew up as a Southerner eating beans and rice, she says her daughter is always teaching her ways to cook beans.
Her recipe costs about $8 to put on the table.
SPICY BLACK BEANS AND RICE
In a medium saucepan, bring 2 cups of water to a boil. Add rice, stir with a fork to make sure it's covered with water. Cover and reduce heat to low and let simmer for about 20 minutes. When done, fluff with a fork.
Meanwhile, in another saucepan, combine beans, Ro-Tel tomatoes and cumin. Heat over medium heat. Serve over rice.
