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Black Beans and Rice
http://earlyretirementextreme.com/day-3-grocery-shopping.html (48c per serve, 973 kj per serve)
1 cup black beans
3 cups cooked rice
2 cloves garlic
if any leftover meat, throw it in
1 carrot
2 c or so kale
1/2 onion
1 cup raisins
1/4 cup soy sauce
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Salchipapas
3 sausages or hot dogs
5 potatoes, cubed and roasted
salsa rosada:
2T Mayo
1 sm can tom sauce
This is not a very traditional version of this dish, but there are variations all up and down Latin America. Anyway, here's my variation. I roast the potatoes at 450 for 20 minutes or until they're done. About five minutes before they're done I start frying the sausage or hot dogs. If using the latter, add a little fat of your choice the pan. Once the meat and potatoes are cooked through, combine them, add some tomato sauce, salt, and paper to taste and you're good. Top with some salsa rosada and lime marinated red onion and tomatoes.
https://www.laylita.com/recipes/curtido-de-cebolla-y-tomate-pickled-red-onion-and-tomato-salad/
American's might know this one as a variation on "poor man's meal", a depression era hot dog and potato skillet recipe. I like the south of the border version a bit more since it has some additional flavor from the lime marinated onions.
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Hoover Stew
Ingredients:
16 oz. box of noodles
2 cans stewed tomatoes, undrained
1 can corn, undrained
1 can peas or beans (or both!), undrained
1 package hot dogs
Instructions:
Cook pasta until it’s not quite done, then add sliced hot dogs and canned ingredients. Bring to a boil, then allow to simmer until pasta is done.
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Smoky White Beans and Ham
Ingredients
1 pound dried great northern beans
3 smoked ham hocks (about 1-1/2 pounds)
3 cans (14-1/2 ounces each) reduced-sodium chicken or beef broth
2 cups water
1 large onion, chopped
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons pepper
Thinly sliced green onions, optional
Directions
Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add ham hocks. Stir in broth, water, onion and seasonings. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
When cool enough to handle, remove meat from bones; cut ham into small pieces and return to pressure cooker. Serve with a slotted spoon. Sprinkle with green onions if desired.
Nutrition Facts
2/3 cup: 196 calories, 2g fat (0 saturated fat), 8mg cholesterol, 594mg sodium, 32g carbohydrate (2g sugars, 10g fiber), 15g protein. Diabetic Exchanges: 2 starch, 2 lean meat.
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1 cup soy sauce
1 cup granulated sugar
1 ½ teaspoons brown sugar
6 cloves garlic, crushed in a press
2 tablespoons grated fresh ginger
¼ teaspoon freshly ground black pepper
1 3-inch cinnamon stick
1 tablespoon pineapple juice
8 skinless, boneless chicken thighs
2 tablespoons cornstarch
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