| 1 lb dry black beans picked over, soaked overnight, and liquid removed |
2 oz |
$1.79 per 15 ounces
|
$0.24 |
| 1 bot beer or possibly ale - (12 ounce) |
1/8 can |
$0.10 per fluid ounce
|
$0.15 |
| 1/4 c. extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 1 x Spanish onion finely minced |
1/8 onion |
$0.79 per pound
|
$0.02 |
| 1 1/2 c. converted rice |
3 tablespoons |
$4.19 per 80 ounces
|
$0.06 |
| 3 1/2 c. water Salt to taste |
1/3 cup |
n/a
|
|
| 2 c. fresh basil leaves |
1/4 cup |
$2.59 per cup
|
$0.65 |
| 1 Tbsp. pine nuts |
3/8 teaspoon |
$6.59 per 2 1/4 ounces
|
$0.11 |
| 4 x garlic cloves |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 c. extra virgin olive oil |
2 tablespoons |
$5.99 per 16 fluid ounces
|
$0.37 |
| 3 c. fresh orange juice |
1/3 cup |
$4.79 per 59 fluid ounces
|
$0.24 |
| 1/4 c. sherry vinegar |
1 1/2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.07 |
| 2 tsp Dijon mustard |
1/4 teaspoon |
$2.69 per 8 ounces
|
$0.01 |
| 2/3 c. fresh lime juice |
1 tablespoon |
$1.49 per 15 fluid ounces
|
$0.07 |
| 2 tsp cayenne |
1/4 teaspoon |
$3.65 per 3 ounces
|
$0.02 |
| 1 c. extra virgin olive oil |
2 tablespoons |
$5.99 per 16 fluid ounces
|
$0.37 |
| 1 tsp salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 2 x pork tenderloins - (2 lbs ea) |
1/4 pork tenderloins |
$4.49 per pound
|
$0.61 |
| Total per Serving |
$3.12 |
| Total Recipe |
$24.95 |
Suggestions?