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.: 7.21.2009 

Zabet's Cheap Eats #1

Habichuelas con Arroz



This is my first attempt making these Puerto Rican beans, and I did pretty well. My glaring omission was not having any sofrito. I know, the puertoriqueños are cringing to hear me say it. Believe me, I understand the power of good sofrito, I just didn't have a chance to get some before I made these. Even so, they are plenty edible and this recipe makes four HUGE servings.

Ingredients:
16 oz dry pinto beans ($0.99)
1 clove organic, local garlic, minced ($0.08)
2 onions, chopped ($0.88)
1 organic, local red bell pepper ($2.10, the splurge of this dish)
2 Tbsp sofrito - which I left out
2 Tbsp vegetable oil (you should have this on hand)
2 tsp salt (seriously, I'm not putting a price on SALT)
1 tsp pepper (ditto)
1 tsp cumin (ok, I'm not putting a price on spices unless it's saffron)
pinch of oregano
2 cups organic veggie broth (1/2 a box; $1.75)
3 cups water (4 cups for more of a soup)
1/2 cup tomato sauce ($0.50)
1/2 cup butternut squash, cubed (I used an organic, local zucchini; $0.84)
2 cups long grain white rice ($1.00)

Directions:
Pick over beans for rocks and sticks and soak in cold water overnight. Rinse and drain beans before cooking.

In a heavy-bottomed stock pot, auté garlic, onions, red pepper, and sofrito in oil over high heat for 3-5 minutes. Let them get brown but not burnt. Add salt, pepper, cumin, and oregano and stir to coat vegetables.

Add broth and stir until all the brown that has stuck to the bottom of the pan has been lifted.

Add beans, water, tomato sauce, and squash. Bring to a boil and simmer until beans are soft, about 30 minutes.

Cook rice according to directions (usually 3/4-1 cup water per cup of rice). I like to add a little whole cumin seed in along with my rice, but that's optional.

I use my immersion blender on the beans when they are done until they are about half-pureed, so there is a nice mix of thick broth and whole beans.

Total cost for the whole shebang: $8.15
Total cost per huge serving: $2.04
We had this for dinner on both Monday and Tuesday (tonight).

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thus proclaimeth the Zabet  6:51 PM   1 comment(s)

1 Comments:

Wow, this sounds really good, I am totally going to try it next week. I didn't realize that you could cook pinto beans that fast or I might have been cooking them from scratch all along.

By Blogger robyn, at 4:25 AM  

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