Introduction
Growing up, I didn’t understand why my grandfather saved every jar, repurposed every scrap, and cooked meals that were simple yet strangely unforgettable. It wasn’t until years later—while recreating one of his humble recipes—that I realized his frugality wasn’t rooted in deprivation. It was a quiet philosophy: use what you have, appreciate what you’re given, and waste nothing—not food, not money, not opportunity.
The following recipe is one he made often, a rustic skillet meal that turned basic pantry staples into something deeply comforting. Just like his lessons, it’s simple, adaptable, and surprisingly rich in meaning.
Ingredients
2 medium potatoes, diced
1 cup cooked beans (any variety)
1 small onion, chopped
1 clove garlic, minced
2 tablespoons oil or butter
1 teaspoon smoked paprika
Salt and black pepper to taste
A handful of fresh or leftover greens (spinach, kale, or whatever’s in the fridge)
Optional: 1 egg per serving
Instructions
Heat the Fat: In a medium skillet, warm the oil or butter over medium heat.
Cook the Aromatics: Add the onion and garlic, sautéing until soft and fragrant.
Add the Potatoes: Toss in the diced potatoes and season with paprika, salt, and pepper. Cook until golden and tender, stirring occasionally.
Stir in the Beans: Add the cooked beans and let them warm through, allowing the flavors to meld.
Add the Greens: Stir in the greens and cook until wilted.
Optional Egg Topper: Make a small well in the mixture and crack in an egg. Cover and cook until the egg reaches your preferred doneness.
Serve Hot: Enjoy immediately, ideally while thinking of someone who taught you something without ever needing to say a word.
