| 2 lb pink beans, soaked overnight |
1/4 lb |
$1.95 per 16 ounces
|
$0.49 |
| 2 lb smoked ham shanks, split |
1/4 lb |
$7.95 per 16 ounces
|
$1.99 |
| 6 oz red bell pepper, diced |
3/4 oz |
$3.29 per pound
|
$0.15 |
| 5 oz celery, diced |
5/8 oz |
$1.99 per pound
|
$0.08 |
| 12 oz onion, diced |
1 1/2 oz |
$0.79 per pound
|
$0.07 |
| 6 oz kale, stemmed, cleaned and chopped |
3/4 oz |
$1.99 per pound
|
$0.09 |
| 3 clove garlic, pressed and creamed |
3/8 garlic cloves |
$4.00 per pound
|
$0.01 |
| 4 cup chicken broth (preferably homemade) |
1/2 cup |
$0.99 per 14 1/2 ounces
|
$0.28 |
| 1 Tbs Cajun seasoning (or more to taste) |
3/8 teaspoon |
$5.29 per 2 1/2 ounces
|
$0.07 |
| 2 tsp epazote, dried (I use Pensey's) |
1/4 teaspoon |
n/a
|
|
| 3 Tbs olive oil |
1 1/8 teaspoons |
$5.99 per 16 fluid ounces
|
$0.07 |
| Water as needed |
1/8 water |
n/a
|
|
| Total per Serving |
$3.31 |
| Total Recipe |
$26.47 |
Suggestions?