Mother’s Day was this week and if I hadn’t been completely swamped I would have posted this post before. But, as they say, better late than never. (Side note-I am never late, I pride myself on being on time. And honestly, in college and law school, I would rather not go to class than walk into a room filled with 80 people after the class had started. Can you think of anything more mortifying? So, in my case, it was better never than late, but that doesn’t have the same ring to it, and, since this is my blog and I am on my schedule, I will relax the rules just this once.)

Anyway, back to what I was saying. Oh yes, my mother. If you, like me, are lucky enough to have a mother who made you dinner most nights, then you probably have a few meals that just scream “home” to you. The meals that, in 18 years of cooking for you, your mother probably made, literally thousands of times. The classics. These are the meals I hope to find waiting on the stove every time I come home for a visit. Chicken Crescents (many of the classics also have made-up monikers that only your own family knows), Italian Beef, Blackberry Cobbler, Cheesy Potatoes (with cornflakes on top), Fried Everything (okra, zucchini, etc.) Sweet Corn, and Red Beans and Rice.

I had to put the disclaimer in the top, calling this “My Mom’s Red Beans and Rice,” because if you are looking for the cajun style red beans and rice this will surely disappoint. Until I was a teen-ager, I was unaware there was another version of red beans and rice and consequently have had many disappointing Zatarann’s dinners. However, if you are looking for a super cheap, easy, and absolutely insanely delicious meal, then this is it. It can be made absolutely anywhere and requires little more than boiling water. It comes together in less than half an hour. This is the dinner my mom would make when we came home from track meets, volleyball games, and late practices and there was absolutely nothing in the fridge. When my dad was out of town and she just didn’t feel like cooking, red beans and rice to the rescue. And in college, when I was learning to cook for myself, I made endless riffs on this dish, which I referred to as “rice bowls.”

The pictured version is actually this recipe from Smitten Kitchen, which was undoubtedly healthier and obviously delicious. But, I have to be honest, as tasty as it was, it just wasn’t My Mom’s Red Beans and Rice. And since you can read Smitten Kitchen’s recipe for yourself, as she says it way better than I ever could, it is my mom’s recipe that I am sharing below.

Also, bonus, this undoubtedly meets the requirements for cheap eats: super easy, relatively healthy, and can be made with nothing more than a hot pot. This is probably the original “cheap eat,” straight from my mom’s kitchen.

Here is the cost breakdown for four servings:

Red Beans (organic): $1.60/$0.40 per serving

Rice:$1.09/$0.27 per serving

Onion: $0.60/$0.15 per serving

Green Pepper (optional): $1.40/$0.35 per serving

Chili Powder: $0.35/$0.09 per serving

Cheese: $1.00/$0.25 per serving

Cost per serving: $1.51 per serving