This is a great meal to take to work or send to the kids in their thermos for lunch. So don’t worry about leftovers. Talk about healthy, nutritious, delicious and affordable!

12 oz. red beans
1 medium red onion
16 oz. mild salsa
½ bunch cilantro
1 large jalapeño
1 tsp. ground cumin
1 tsp. dry oregano
½ teaspoon coriander
3 garlic cloves, minced
Salt & Pepper

1. Soak the beans overnight by placing them in a bowl and covering them with boiling water. Add 1/2 a teaspoon of baking soda to the water.

2. Peel and coarsely chop the red onion. Don’t worry if your pieces are too big as they will cook for many hours and possibly disintegrate anyway!

3. Wash and pat dry the cilantro. Tie the stems into a small bouquet with kitchen twine.

4. Stem the jalapeno and remove the seeds. Be very careful not to touch your eyes before washing your hands thoroughly! Cut the pepper in half lengthwise.

5. Place the soaked red beans and their liquid into a crock-pot or a braising pan.

6. Add the red onion, mild salsa, cilantro, jalapeno pepper, cumin, oregano, coriander and garlic cloves.

7. Mix well and season with salt & pepper to taste.

8. Cook on slow setting for 6 to 7 hours or braise for 4 to 5 hours.

9. While the beans are cooking, make some brown rice per instructions on the package.

10. Prepare a salad of chopped tomatoes, finely chopped white onion and lots of cilantro. Season with lime juice and salt. Serve the beans over the rice topped with the tomatoes. Enjoy!

About The Author: Mary Ann Allen is The Frugal Chef.  “Although I was born in the US, I was raised in Bolivia. This gave me the opportunity to grow up bi-culturally. My number one passion is cooking. The kitchen is my playground! Come over to http://www.TheFrugalChef.com and preview the video of this super easy, healthy and affordable recipe!”