Not buying anything is the best money-saving idea ever, so I’m challenging myself to make meals straight from the pantry more often. I happened on a good one last week: beans and cornbread.
Yeah, me too. I thought it was going to be lame. But it was absolutely not.
Cornbread: I used the same batch of dough that made yeasted cornbread with cranberries and orange, but replaced sugar, orange rind, and cranberries with corn and cheddar cheese. Even the kids are still asking for more of that.
Beans: I usually make black beans with chipotle chiles, but couldn’t find any that night. (They were in the fridge, I just forgot.) Saute chopped onions until soft, add chili powder and cumin and cook another minute. I’ve heard this intensifies the flavor of spices, allows them to “bloom.” Doesn’t that sound lovely? Then add the cooked beans, salt, and some orange juice. Simmer 20 minutes or so, then mash to thicken.
Darn good and darn cheap.
(The bean recipe is very forgiving. I think the amounts I used were: 1 chopped onion, 1 Tbs chili powder, 1 tsp cumin, 1 tsp salt, 1 lb. beans, 1/2 cup orange juice. I started with dry beans; would omit salt if using canned.)