Beans and Bread

Sorry to flake out on you for last night’s dinner. We went to see friends and they fed us some yummy waffles, so it was a really cheap meal for us.

On the menu tonight, Beans and Cornbread, thanks to the Pioneer Woman. Though she used pinto beans, I had kidney on hand. I let my beans simmer all day, seasoned them with salt, black pepper, cumin and chili powder, added a chopped bell pepper and some minced garlic. I left out the bacon. Including spices and add-ins, the beans will be about $1.5o. I tossed cornbread muffins in the oven, which probably cost in the neighborhood of $2 to make. Top the beans with some plain yogurt and add steamed carrots to round out the meal and we’re probably in the neighborhood of $5 again.

Cornbread Muffins

  • 2 beaten eggs
  • 1 cup milk
  • 1/4 c oil or melted butter
  • 1 1/2 c cornmeal
  • 1 cup flour
  • 1/4 c sugar
  • 2 1/4 tsp baking powder
  • 3/4 tsp salt

Mix everything in a medium bowl until the batter is smooth. Add milk 1 T at a time to make the batter pourable if it’s not at first. Pour into greased muffin cups and bake for 15-20 min at 450 or until golden brown.

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