Recipes and Reads Culinary Labs

Recipes & Reads Culinary Lab workshops serve up comprehensive, culinary literacy programs that include hands-on demonstrations of food and nutritional literacy; food acquisition methods; food handling, hygiene and safety; culture and history of food; and consumer cost-saving techniques and meal stretching. Each of the culinary lab workshops may include the use of fully stocked mobile, kitchen carts to aid in these food-related demonstrations. The labs are strategically located at library branches throughout the county and serve all ages. Registration may be required, at some locations, for Recipes and Reads Culinary Lab workshops.

September 2026 R&RCL

Food Acquisitions

Food acquisition refers to the way that people obtain food. Most often food is purchased via grocery shopping at a supermarket, but other sources can include convenience stores, farmer markets, or growing one’s own food. Want to be more economical in obtaining food? Low-cost pantry staples like dried beans and rice can be side dishes for many kinds of meals. Consider “building meals backwards” by planning meals around meat and produce sales at the store. Increase potential savings by downloading store apps and clipping digital coupons.

Red Beans and Rice

Ingredients

• 2 TBS Olive Oil
• 1 TBS Butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3 cans red beans, drained and rinsed
• 1/4 cup water
• 4 cups cooked long grain rice to serve with beans

Instructions

1. Melt butter in a large skillet over medium heat. Once butter is melted add the olive oil, garlic powder, onion powder, paprika, salt and pepper to skillet and stir. Cook for 60 seconds.
2. Add red beans and the water to skillet. Mash the beans with a potato masher or large spoon to break them up, making sure that there are some larger chunks of beans left.
3. Bring the beans to a simmer and stir occasionally to make sure no beans stick to the bottom of the pan. Sauce will thicken and reduce, about 15 to 20 minutes of cooking.
4. Taste the beans to adjust seasoning and serve over the cooked rice.

Note: Dried beans can be used for this recipe. Follow the package directions to cook the beans and then substitute the cooked beans for the canned beans in step 2.

Image credit: Image by Sunriseforever from Pixabay.