This is a simple, comforting peasant side dish/appetizer that can be quickly and cheaply transformed into a whole meal by adding pasta. Simply toss the bean-tomato mixture with a pound of freshly-cooked linguine or spaghetti, toss with more Parmesan and parsley and easily serve at least 4 people.

Personally, I like to eat the bean mixture on its own, hot with either a spoon or crusty bread for dipping.

• ingredients
• 2 tbsp extra virgin olive oil, plus more for finishing Pantry
• 3 cloves garlic, chopped Pantry
• 1/2 onion, chopped $0.50 for a whole onion
• 1 can fire-roasted chopped tomatoes $2
• 1 can butter beans, drained and rinsed $1.50
• 1 handful fresh flat-leaf parsley, chopped, plus more for garnish $1 for a bunch
• 1/8 cup shredded Parmesan cheese, plus more for garnish $3.50 for 12 oz.
• salt and pepper to taste Pantry

Total Cost of Ingredients $8.50

Directions

Heat oil over medium-low heat in a medium frying pan (make sure it has a fitted lid). Add the garlic and onion and cook, stirring occasionally, for 7-8 minutes, until soft and very fragrant.

Add the tomatoes (and the juice that comes with them) and 1/2 cup water. Cover and cook for 5-6 minutes, until slightly reduced.

Add the beans, cover and cook for another 5-6 minutes, until heated through. Stir in the parsley, Parmesan and salt and pepper to taste.

Spoon into serving bowls and garnish with more olive oil, parsley and Parmesan.

Serves 2.

I figured I really couldn’t have a blog about cheap food without including the Louisiana classic po’ boy sandwich. Though these ingredients make just 2 sandwiches, if you can part with just a few more bucks for a full pound of shrimp, you can easily feed four with the ingredients below.

I also tried spicing up the mayonnaise with a bit of Sriracha. Highly recommended.

• ingredients
• canola or vegetable oil, for frying Pantry
• 2/3 cup medium-grind cornmeal $2 for 14 oz.
• 1/2 lb raw medium shrimp, peeled, deveined, tails removed $6.50
• salt and pepper to taste Pantry
• 1/2 baguette, sliced lengthwise and into 2 6-inch lengths (for 2 sandwiches) $2 for a whole baguette
• 4 tbsp mayonnaise Pantry
• 1/2 ripe tomato, sliced $0.50 for a whole tomato
• 2 pickles, sliced $2 for a 12-oz. jar
• 3-4 Romaine lettuce leaves, torn $1.50 for a head

Total Cost of Ingredients $12.50

Directions

Heat about 1” oil in a large frying pan over medium-high heat, until a drop of water sizzles when dropped in.

Place the cornmeal in a bowl and set it and the shrimp next to the stove. dredge the shrimp, a few at a time, in the cornmeal, making sure they are completely covered, then drop into the hot oil. Cook for 1-2 minutes on each side, until the shrimp curl up and are golden-brown on the outside.

Drain the cooked shrimp on paper towels and sprinkle immediately with salt and pepper.

To assemble the sandwiches, spread the bread with the mayonnaise and layer with the cooked shrimp, tomato, pickles, Romaine and more salt and pepper to taste if desired.

Serves 2.

Andrew and I had a dish similar to this at Beretta last weekend. The bean puree was so rich and creamy, we swore it had dairy in it. But upon asking our server, we were told that it was simply finely pureed fava beans, olive oil, garlic, herbs, salt and pepper. I couldn’t get it out of my mind, and so set out to replicate it, this time using even-creamier butter beans. The resulting mixture was so decadent, I could have eaten it standing over the sink, using a spoon. Fortunately, I managed to hold it together until I had assembled this gorgeous open-faced-sandwich-slash-crostini.

If I were going on a picnic, however, I would have pressed the two baguette halves together, sliced it into sandwich-size pieces, wrapped them and packed them in a basket with some wine and fresh fruit.

• ingredients
• 1 15-oz. can butter beans, drained and rinsed $1.50
• 1/4 cup extra virgin olive oil, plus more for garnish Pantry
• 2 cloves garlic, chopped Pantry
• 1 small handful fresh basil leaves $1 for a bunch
• juice and zest of 1 lemon $0.50
• salt and pepper to taste Pantry
• 1 very fresh baguette, sliced lengthwise $2
• 1 cup (packed) fresh arugula $1
• 2 oz. fresh Parmesan, shaved $4 for 10 oz.

Total Cost of Ingredients $10

Directions

In a food processor or blender, puree butter beans, olive oil, garlic, basil and lemon juice, until smooth and very creamy. Season with salt and pepper to taste.

Spread the baguette slices generously with the butter bean mixture and top with the arugula, Parmesan, zest, a drizzle of olive oil and more salt and pepper.

Cut into bite-size slices and serve.

Serves 4-6.

Sure, you could open a can of soup. Or, you could take a few extra minutes, and exert the tiniest amount of additional effort and make this spicy, creamy, incredibly flavorful soup. I like to serve it with grilled quesadillas for a south-of-the-border rendition of grilled cheese and tomato soup.

• ingredients
• 1 tbsp extra virgin olive oil Pantry
• 3 cloves garlic, chopped Pantry
• 1 medium onion, chopped $0.50
• 1 chipotle pepper (packed in adobo), chopped, plus a few spoonfuls of the adobo sauce in the can $2 for 6-oz. can
• 2 14.5-oz. cans fire-roasted crushed tomatoes $4.50
• 1/4 cup half-and-half 1.50 for a pint
• salt and pepper to taste Pantry
• 1 handful fresh cilantro leaves, plus more for garnish $1 for a bunch

Total Cost of Ingredients $9.50

Directions

Heat olive oil in a soup pot over medium heat. Add garlic and onions and cook, stirring occasionally, for 3-4 minutes, or until onions are translucent and very fragrant. Add chipotle peppers and adobo and cook for another minute. Add tomatoes (juice and all—do not drain), and cook, covered for 10 minutes, stirring occasionally.

Puree mixture, using a blender, food processor or immersion blender. Return to pot, stir in the half-and half and season with salt and pepper to taste. Cook, uncovered, over medium heat for more 5 minutes.

Serve, garnished with cilantro. Serves 3-4.

The clean taste of milky, fresh ricotta cheese shines through in these classic calzones. Cooked, chopped Italian sausage would be a nice addition, but it’s not necessary.

• ingredients
• flour for rolling and for pan Pantry
• extra virgin olive oil Pantry
• 1/4 onion, chopped $0.50 for a whole onion
• 2 cloves garlic, chopped Pantry
• 2 Roma tomatoes, cored and chopped $1
• 1 cup (packed) fresh spinach $1
• salt and pepper to taste Pantry
• 1/2 recipe“pizza dough”:http://brokeassgourmet.com/articles/the-wonders-of-pizza-dough 1.50
• 1/2 cup fresh ricotta $5.50

Total Cost of Ingredients $9.50

Directions

Preheat oven to 450 degrees F. Lightly flour a baking sheet and set aside.

Heat 2 tbsp olive oil in a medium frying pan over medium heat. Add the onion and cook for 3-4 minutes, until it begins to soften.

To the pan, add the garlic, tomatoes and spinach. Stir to combine and cook until the spinach completely breaks down, 2-3 minutes. Season with salt and pepper to taste, remove from heat and allow to cool for 5 minutes.

On a lightly-floured surface, divide the dough into 2 balls. Roll each ball out into an 8” circle.

Spread 1/8 cup of the ricotta onto 1 half of each dough round. Divide the spinach-tomato mixture atop the ricotta and top each with the remaining ricotta. Fold dough over to form half-moons and pinch the dough together to seal.

Brush the tops of the calzones with a bit of olive oil and transfer to the prepared baking sheet.

Bake for 14-16 minutes or until dough is golden brown.

Let cool for 5 minutes, then serve.

Serves 2.