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You are here: Home / Recipes / Beans / Cheap Eats- Budget Lunches III: Cornbread and Pinto Beans

Cheap Eats- Budget Lunches III: Cornbread and Pinto Beans

March 15, 2010 by KerryAnn 5 Comments

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My posts may contain affiliate links. If you buy something through one of those links, you won't pay more but we will receive a small commission. That helps keep the blog up and the free recipes coming. Thanks!

My children are prone to complain if they see the same meal too many times in a row.  To keep them from getting food boredom, I often take leftovers and turn them into something new. I do pinto beans on a Monday night, doubling the beans and setting the extra aside.  I serve cornbread for dinner on Tuesday or Wednesday, and the following day for lunch I serve the reheated beans spooned over the cornbread.  For me and the kids, we’ll eat three slices of cornbread and a third to a half a pound of dry beans for a lunch.

Final cost- 73 cents a serving using organic beans or 67 cents a serving for conventional.  If you can use cornmeal that isn’t gluten-free, it will be a cheaper meal.

 

Cornbread
$4.66 for the whole pan, 58 cents a serving (8 servings)

2 cups cornmeal (1.98 if you buy Bob’s Red Mill gluten-free from the HFS)
¼ cup tapioca starch, potato starch, cornstarch, arrowroot or wheat flour if not GF (13 cents for tapioca from the Asian market)
1 Tbs rapadura, optional (6 cents)
½ Tbs baking powder (4 cents for Bob’s Red Mill from the HFS)
1 tsp xanthan gum if not using wheat flour (16 cents for BRM from the HFS)
1 tsp salt (5 cents)
½ tsp baking soda (less than a penny)
2 eggs (50 cents @ $3/dz)
1 cup unsweetened rice or almond milk (54 cents for Blue Diamond Almond Breeze)
½ cup coconut oil or sesame/olive/coconut oil combo, melted ($1.20)

Preheat the oven to 400 degrees. Grease an 8×8 baking pan and set aside. In a bowl, combine the dry ingredients. In a separate bowl, combine the eggs, milk and oil. Stir the wet ingredients into the dry ingredients until just moistened. Pour into baking pan and smooth the top. Bake for 20-25 minutes or until lightly browned and a toothpick comes out clean.

Pinto Beans

A pound of pinto beans costs me 68 cents for conventional or $1.20 for organic. There are 8-10 servings in a pound of beans. Season your beans, including salt, after cooking them.  Cooking beans with an acid such as tomatoes or using salt will keep them from becoming tender.

  • To sprout and cook beans, soak the beans in cold water overnight. Drain thoroughly, then spread out in the colander and set on the counter to dry. Rinse the beans 3-4 times a day for two to three days and drain thoroughly each time. Discard if mold or a sour smell develops. They have sprouted when little tails develop.  To cook, place in a stockpot and cover by one-inch of water and bring to a gentle simmer and cook until tender. Alternately, they can be cooked in your pressure cooker or your crock-pot.

  • To soak and cook beans, cover with water on the keep warm setting on your crock-pot overnight. Drain and rinse throughly, then re-cover with water by at least one inch and cook on low or high until tender.

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Filed Under: Beans, Casein-Free, Cheap Eats, Crock-Pot, Frugality, Gluten-Free, Grains, Leftovers, Lunch, Nut-Free, Recipes, Side Dishes, Soy-Free, Uncategorized Tagged With: baking, beans, Bob Red Mill, conventional, eggs, organic, rice, wheat

I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

Reader Interactions

Comments

  1. jpatti says

    January 24, 2012 at 12:41 pm

    For those who don’t have to be gluten-free, here is a cornbread recipe:

    Put cast-iron skillet in oven while preheating to 450.

    Mix 2 cups GMO-free cornmeal or masa harina, 1/2 cup sprouted wheat flour, 1 tsp baking powder and 1 tsp unrefined sea salt in large mixing bowl.

    Put 1/4 cup bacon drippings into preheating cast-iron skillet to melt.

    In 4-cup Pyrex measuring cup, measure 2 cups buttermilk. Beat in a free range egg. Stir into dry ingredients.

    Remove skillet from oven. Pour about half the melted drippings into batter, stir, then pour batter into skillet and bake for about 20 minutes, until browned on top and pulling away from the sides of the skillet.

    Reply
  2. Hayley says

    September 13, 2012 at 12:22 pm

    Any thoughts on using coconut milk in this recipe??

    Reply
    • KerryAnn says

      September 13, 2012 at 3:52 pm

      Coconut milk would work fine!

      Reply
  3. Jill says

    March 21, 2013 at 8:33 pm

    Have you ever soaked the cornmeal in lime?

    Reply
    • KerryAnn says

      March 24, 2013 at 3:32 pm

      It’s better to use masa. Cornmeal doesn’t respond well to being soaked in lime.

      Reply

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I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

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