If you’ve listened to The Dave Ramsey Show for long, you’ve probably heard Dave talk about cutting back the grocery budget and eating “beans and rice, rice and beans” while getting out of debt.
Dave fan Stephani Jenkins, creator of the food blog The Cheapskate Cook, decided to take the challenge literally when she ran out of grocery money one week. The results were surprisingly delicious!
Serves 2 (measurements are approximate. Adjust to suit your tastes.)
1/2–1 Tbsp. Olive oil (or butter)
1/4 C. Diced onion
2 C. Cooked black beans (I cook big batches of dried beans and freeze them)
1 C. Cooked brown whole grain rice
1/2 C. Salsa
1/2–1 tsp. Chili powder
1/4 tsp. Ground cumin
Pinch of Crushed chili peppers
1/2 tsp. Garlic powder or 1 clove of garlic
1 tsp. Salt
1 C. Browned ground beef (optional; I bought it marked down for just over $1/lb.)
1–2 Fresh chopped tomatoes
In large frying pan, sauté onion (and garlic if using a clove instead of powder) in olive oil until translucent and brown on the edges.
Add the next nine ingredients to the frying pan, stirring well and cooking on medium-low until heated and the flavors are thoroughly blended, about 10–15 minutes.
Serve in bowls and garnish with fresh tomatoes and sour cream.
If Stephani had these ingredients already in her fridge and cupboards, she might have used these variations:
Beans & Rice Salad: Serve beans and rice on a bed of lettuce and garnish with any or all of the following: shredded cheddar or Mexican blend cheese, salsa, diced fresh tomatoes, sour cream, chopped peppers, cilantro and avocado slices.
Beans & Rice Burritos: Wrap warm beans and rice (and shredded cheddar or Mexican blend cheese, if you like) in homemade whole grain tortillas. Place side by side in a casserole dish and sprinkle with shredded cheese. Heat in oven at 350 degrees until cheese is melted. Serve with any of the toppings used for Beans & Rice Salad.
Check out The Cheapskate Cook’s tips for eating healthy on a budget.
Find local professionals that Dave recommends for: