It was the summer of 1988, and it was stinking hot in
Philadelphia. My pal El and I were brand-spanking-new college graduates and
had no idea what we wanted to be when we grew up. Although we both were
working in the food biz — she as a waitress, I as a gourmet-shop
cashier — neither of us knew much about cooking. “Cheap”
was an operative word on the dining agenda, with the goal of leaving enough
in the budget for tequila shots. In our quest for something more tantalizing than our
(three-for-a buck) coffee, yogurt, and cereal dinner combo platter, we
embarked on a culinary adventure that ultimately would change my life. We cooked in an alley. Never mind the rats or
overflowing Dumpster; we were living high on the hibachi, with a batch of
grilled turkey burgers and eggplant. While waiting for the coals to get hot, we sat on the
urban pavement and sucked back Rolling Rock “ponies” in
anticipation of our first alley-cooked — I mean, home-cooked —
meal. Because we lacked fire-building skills, the turkey burgers took about
three hours to cook, but it was heavenly getting there. Nothing compared to
that pitch-black, beer-induced moment of eating my first big-girl,
low-budget dinner on a grill. That night in the alley, I caught the cooking bug, and
it marked the beginning of a path that would become my life as a cook. In
18 years, in spite of the money I’ve made and the kitchen tricks
learned, I remain a stalwart devotee of the cheap-and-good meal. One of my favorite go-to cheapo meals is a pot of
black beans and rice. To pull it off, I need very little — 10 minutes
of my time and about five bucks, with enough change for fixins. A bowl of beans and rice is hearty, healthy (fiber and
plant-based protein), and humbling, reminding me of the joy of cooking
simply, be it in an alley or on a stovetop.
Under-$5 Black Beans and Rice
Ingredients 2 tablespoons olive oil Medium onion, finely chopped Clove of garlic, minced 1 teaspoon cumin 1 1/2 teaspoons dried oregano (or 1 teaspoon fresh
leaves) 15-ounce can of black beans (low-salt version
preferred) 1 tablespoon dry sherry (optional) Salt to taste Hot sauce to taste (optional)
Instructions Add oil to a medium pot or deep skillet and warm on
low-medium heat. Add onion and garlic, allowing them to soften, for about
two minutes. Add cumin and oregano and, with a wooden spoon, stir to coat
the onion mixture. Add the beans (and sherry, if you are using it), and
stir to combine. Cook the mixture until thoroughly warmed, about 5 minutes.
Taste for salt and add accordingly. Add hot sauce, if you are using it. To make rice: Place 1 cup rice and 1 1/3 cups water
in a saucepan over medium heat. Bring the rice and water to a boil, reduce
heat, and cover the pot. Cook for eight to 10 minutes, until the water is
completely absorbed.
To serve Place a mound of rice in a bowl and top it with black
beans. Eat as is or with optional fixins: salsa, shredded Jack or Cheddar
cheese, chopped scallions, diced tomato, chopped cilantro.
This article appears in May 25-31, 2006.
