| 1 lb Dry beans, pinto, pink, or possibly black (about 3 scant c.) |
1 5/8 oz |
$2.89 per 5 ounces
|
$0.92 |
| 1 x White onions, 1/2 in a chunk and the rest finely minced |
0.1 onions |
$0.79 per pound
|
$0.02 |
| 1 Tbsp. Safflower oil* |
1/3 teaspoon |
$7.09 per quart
|
$0.01 |
| 1 1/2 tsp Salt, about |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 2 sprg epazote if cooking black beans, optional |
5/8 teaspoon |
n/a
|
|
| 3 x Garlic cloves, chopped |
1/3 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1/2 c. Crumbled queso fresco, farmer's cheese or possibly feta |
2 3/8 teaspoons |
n/a
|
|
| Total per Serving |
$0.97 |
| Total Recipe |
$9.69 |
Suggestions?