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Rice & Beans (Your Best Value)
The cheapest option by far. Uses pantry staples with no meat needed. Just rice, beans, and spices.
Chili with Kidney Beans
Mac & Cheese from Scratch
Vegetable Stir-Fry with Rice
Potato & Lentil Curry
Budget Tip
Buy ingredients in bulk: A 10kg bag of rice and 5kg of dried beans costs under $25 total. This feeds 50 people with leftovers. You can also freeze portions for later use.
Feeding a crowd doesn’t have to cost a fortune. Whether it’s a birthday party, a post-game gathering, or just a big Sunday dinner with extended family, you want something hearty, satisfying, and affordable. The truth? The cheapest entree to feed a crowd isn’t steak, chicken breasts, or fancy pasta dishes. It’s something simple, shelf-stable, and packed with flavor: rice and beans.
Rice and beans: the original budget superfood
Rice and beans cost less than $0.25 per serving when bought in bulk. A 5kg bag of long-grain white rice runs about $8 in Australian supermarkets, and a 1kg bag of dried brown or black beans is around $4. That’s enough to feed 30 people - and you still have leftovers. Cooked together, they form a complete protein, meaning they give your body all the amino acids it needs, just like meat. No supplements, no gimmicks. Just pantry staples that have fed families for generations.
In Melbourne, you’ll find the best deals at ethnic grocers in Footscray or Richmond. A 10kg bag of rice can drop to $14, and dried beans often go for under $3 per kg. Skip the canned stuff - it’s more expensive and full of sodium. Dried beans soak overnight, then simmer for an hour with a bay leaf, garlic, and a splash of vinegar. Add a pinch of cumin and smoked paprika, and you’ve got deep, rich flavor without spending a cent on fancy ingredients.
Why rice and beans beat other crowd-feeding options
Let’s compare. A 1kg pack of ground beef costs $15-$20. That’s barely enough for 8 servings. Chicken thighs? $12 for 1kg - maybe 10 portions if you stretch them thin. Even pasta, often called a cheap meal, needs sauce, cheese, and veggies to feel like a full entree. That adds up. Rice and beans? You don’t need any of that. Just rice, beans, salt, and spices. You can stretch one pot to feed 40 people with zero stress.
And here’s the kicker: rice and beans keep well. Leftovers? Freeze them. Reheat them the next day. Serve them cold in salads. Turn them into burrito bowls. No one notices they’re eating the same thing twice - because it’s still delicious.
How to make it taste amazing (without spending more)
People think cheap means bland. That’s not true. Flavor comes from technique, not price tags.
- Toast your spices in a dry pan before adding them - it wakes up cumin, coriander, and paprika.
- Sauté onions and garlic in a bit of oil until they’re golden. That’s your flavor base.
- Use vegetable broth instead of water to cook the beans. It adds depth without cost.
- Finish with a squeeze of lime and chopped cilantro. Brightness makes all the difference.
- Offer toppings: shredded cheese, sour cream, pickled red onions, or hot sauce. Let people customize their bowl. It feels fancy, but costs almost nothing.
One time, I fed 35 people at a backyard barbecue with a big pot of black beans and rice, plus a side of grilled corn and a simple slaw made from shredded cabbage, vinegar, and a spoonful of sugar. Total cost? $42. Everyone raved. No one asked where the meat was.
Other cheap entrees that actually work
Rice and beans is #1, but here are four other budget-friendly options that deliver big on flavor and volume:
- Chili with kidney beans - Canned tomatoes, dried chili powder, onions, and a pound of ground beef (or skip the beef and use more beans). Simmer for two hours. Serve with cornbread. Feeds 20 for under $50.
- Mac and cheese from scratch - Buy block cheese, not pre-shredded. A 500g block of cheddar costs $7. Mix with elbow pasta, milk, and a little flour for a thick sauce. Add breadcrumbs on top for crunch. Feeds 25 for $35.
- Vegetable stir-fry with rice - Use whatever’s on sale: carrots, cabbage, broccoli, frozen peas. Stir-fry in soy sauce, garlic, and a splash of sesame oil. Serve over rice. Feeds 30 for $30.
- Potato and lentil curry - Dried red lentils cook fast, and potatoes soak up flavor. Add curry powder, coconut milk (the cheap carton, not the canned), and onions. Serve with flatbread. Feeds 25 for $40.
Each of these uses ingredients you can buy in bulk, store for months, and repurpose. No one needs to eat steak at every gathering. People remember how full they felt - not how expensive the meal was.
What NOT to do when feeding a crowd
Don’t buy pre-made meals from the deli. They’re 3x more expensive per serving. Don’t try to make 10 different dishes. It’s chaotic, wasteful, and expensive. Don’t assume you need meat to satisfy people. Most crowds won’t miss it if the flavors are good and the portions are generous.
And please, don’t skimp on salt. People think salt is bad, but for feeding a crowd, it’s your best friend. Underseasoned food tastes like cardboard, no matter how cheap the ingredients are. Taste as you go. Adjust. Salt, pepper, acid (lemon or vinegar), and heat (chili or paprika) are the four pillars of flavor. You don’t need anything else.
Real-world example: My 50-person Christmas potluck
Last year, I hosted a potluck for 50 people. I was in charge of the main dish. I made three big pots: one of black beans and rice, one of potato-lentil curry, and one of mac and cheese. I bought all ingredients at a bulk store in Dandenong. Total cost: $87. That’s $1.74 per person.
I set up a serving station with bowls, spoons, and a stack of paper plates. People filled their plates with whatever they liked. Kids ate the mac and cheese. Adults grabbed the curry. The rice and beans? Gone first. No one complained. No one asked for more expensive options. Everyone left full.
That’s the secret: when you focus on volume, flavor, and simplicity, the cost disappears. You’re not just feeding people. You’re giving them comfort - and that’s priceless.
Final tip: Plan ahead, buy in bulk, cook once
The cheapest meals aren’t fancy. They’re planned. Buy rice, beans, lentils, and pasta in 5kg or 10kg bags. Store them in airtight containers. Keep spices on hand - a small jar of cumin lasts a year. Cook large batches on weekends. Freeze portions. When a crowd shows up, you’re ready. No last-minute panic. No overpriced takeout.
Feeding a crowd on a budget isn’t about sacrifice. It’s about smart choices. It’s about knowing that a pot of beans, a bag of rice, and a little time can bring more people together than any expensive dish ever could.
What is the cheapest food to feed 50 people?
The cheapest way to feed 50 people is with rice and beans. A 10kg bag of rice and 5kg of dried beans costs under $25 total. Cooked with onions, garlic, and spices, it feeds 50 people with leftovers. Other budget options include potato and lentil curry, mac and cheese from scratch, and vegetable stir-fry with rice - all under $2 per person.
Is pasta cheaper than rice for feeding a crowd?
Pasta is slightly cheaper per kilo than rice, but it needs sauce, cheese, meat, or vegetables to feel like a full meal. Rice stands alone. A pot of plain rice with beans is more filling and more nutritious than plain pasta. For cost-per-serving, rice and beans win by a large margin.
Can you feed a crowd with only vegetarian meals?
Absolutely. Rice and beans, lentil curry, chickpea stew, and vegetable chili are all hearty, protein-rich, and cost far less than meat-based dishes. Many people don’t notice the absence of meat if the flavors are bold and the portions are generous. Vegetarian meals often feed more people for less money.
How do you keep cheap meals from tasting boring?
Don’t skip the seasoning. Toast your spices before adding them. Sauté onions and garlic until golden. Add acid - a splash of vinegar or lime juice at the end - to brighten the dish. Offer toppings like cheese, sour cream, pickled onions, or hot sauce. Let people build their own bowls. Flavor comes from layers, not price tags.
What’s the best way to store leftover rice and beans?
Let the rice and beans cool completely, then store them in airtight containers in the fridge for up to 5 days. For longer storage, freeze in portion-sized containers. They reheat perfectly in the microwave or on the stove with a splash of water. Leftovers can be turned into burritos, salads, or fried rice the next day.
If you’re hosting soon, skip the expensive takeout. Grab a bag of rice, a bag of beans, and a spice rack. You’ve got everything you need.