| 2 Tbsp vegetable oil (what I used, or substitute lard, bacon, or chorizo drippings for more flavor) |
1 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 1 medium onion, finely chopped |
1/6 onion |
$0.79 per pound
|
$0.03 |
| 6 garlic cloves, finely chopped |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| 3 (15 oz) cans whole beans (I used one can pinto and two cans white kidney beans - feel free to mix up, but this was a great combo) |
7 1/2 fl oz |
$1.00 per item
|
|
| 1 tsp kosher salt |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1 tsp cumin |
1/6 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.02 |
| 1/2 tsp paprika |
0.08 teaspoon |
$1.79 per ounce
|
$0.01 |
| 1/2 cup crumbled mexican cheese (queso fresco or queso anejo) - optional |
1 tablespoon |
$2.49 per 8 ounces
|
$0.10 |
| Total per Serving |
$0.21 |
| Total Recipe |
$1.24 |
Suggestions?