Lunch
For lunch we finished the par-baked rolls in the oven, smeared with horseradish aioli, and stuffed with the chuck roast of a few nights ago, and tabouli.
- Tabouli was $2.69 but we used half, or 43c per serve
- The beef roast $4.42 per serve, and we shared one, or $1.21 per serve
- Add 20c for the horseradish aioli
- Add 63c for the roll.
A really good roll for $2.47 per serve.
Dinner
When we first tried this Pinto Bean & Andouille Sausage Stew, which is likely an ancestor to the Southwest Beans and Rice.
We followed the recipe fairly closely although we substituted a can of fire roasted tomatoes for the fresh in the recipe. We kept it moderately spicy. The recipe makes at least eight serves.
- The pinto beans were $1.19 or 15c per serve
- The pepper was $1.12 or 14c per serve
- The Bell pepper was 99c or 12c per serve
- The fire roasted tomatoes were $1.29 or 16c per serve
- The bacon was $7.99 but we used ⅜ or 38c per serve
- The sausage was $8.99 or $1.25 per serve
- Add 15c per serve for spices and seasoning
- Add 10c for labne.
This dish spans the space between a stew and a chili; served with rice, but dressed like a chili. Despite only half a sausage in each serve (and less bacon) it has a great meaty taste for $2.45 per serve.