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Red Beans and Rice is very efficient. Even if you're using Andoiulle which can get a little pricey.
Pork shoulder is cheap as hell, so I'll also often do carnitas and use it for tacos.
I like black beans, so I've purchased 2 5-gallon "food safe" buckets from tractor supply, plus lids, then bought bulk white rice and dry black beans.
I've just been doing 2 to 1 black beans to rice by weight (cooked weight) and then doing whatever the fuck to it after. Usually just dumping on some salsa, seasonings, and cheese. I also use a little bit of olive oil if I remember, since that's what I have and there's not much fat in this other than the cheese. Today I did not remember (until this comment lol).