A strategically stocked pantry is the secret to feasting on a budget. We’ve done the planning for you and created a list of items that are inexpensive, versatile, healthy and long-lasting. You can mix and match them to create meals; we’ve got dozens of inspirational ideas and recipes to get you started.

A note on pricing: Prices are included as a general guide and basis for comparison only. We’ve used standard prices for the least-expensive brand at major supermarkets in a statistically average area. Prices vary considerably by region and outlet and fluctuate over time. And remember that buying in bulk at warehouse clubs or buying items on sale could lower these prices considerably.

It’s the most popular food on the planet, so you’re bound to find delicious things to do with rice no matter what cuisine you’re cooking for dinner. And at about 8 cents per ounce for both medium-grain white and brown rice, 12 cents for jasmine or basmati, it’s one of the cheapest staples out there. Whole grains like quinoa (32 cents per ounce) and farro (29 cents per ounce) are a bit more expensive, but they offer even more fiber and nutrients. Cook up a large batch of rice or other grains and freeze the extras in 2-cup cooked portions in resealable freezer bags to use in fried rice, soups, salads and more. Almost every family has a favorite version of a one-skillet chicken-and-rice dinner; arroz con pollo is a classic and uses budget staples like chicken thighs, carrots and frozen corn. Fried rice is about the best way to use up leftover meats like chicken or pork or make it vegetarian with inexpensive tofu or extra egg. And don’t forget dessert; rice pudding is pure comfort and calls for just a few household staples.

At about $1.09 per 15-ounce can, beans are a particularly cheap protein source, but they’ve got a lot of character and grace as well: Think of dappled cranberry beans in a salad, round chickpeas in a curry and black beans complementing yellow rice. And while canned beans are super-convenient, dried are even cheaper: At 12 cents per ounce, they cook up to be about half to a third the price of canned, and most agree they’re superior in flavor and texture. Simmering up a big batch? Freeze extras in 1 1/3-cup portions (that’s about how much a 15-ounce can is) for easy use in recipes. And don’t forget lentils, too, which are similarly inexpensive and cook from dry in about half an hour. Beans or lentils are the main event in chilis, curries like chana masala, pastas, soups, hummus and any number of rice-and-bean dishes from around the world. Or you can add heft to almost dish by stirring in a can of beans — salads, casseroles, grain dishes and more. Sometimes just a cup or two of beans is enough to turn a side dish into a main course.

Unique colors, small sizes and quirky shapes are trendy, but if you’re looking for bargains, you’ll probably want to skip these potatoes. Brown russets (80 cents per pound), waxy red-skin or golden potatoes (about $1.12 per pound) and sweet potatoes (about 80 cents per pound) are typically the best deals and just as delicious as flashier models. And they’re the most versatile: Bake them whole or use them in mashes, curries, stews, casseroles, soups, fries, pancakes, salads and much more. Add them to channa aloo for a bargain main course. Or turn them into a crispy fried delicacy: patatas bravas is crispy and irresistible and latkes are traditional at Hanukkah but make a cravable side dish year-round. Potatoes have an enviable shelf life compared to most veggies, meaning buying them in bulk (always cheaper) is the way to go. Store them in a cool, dark place for weeks. If any sprout, no worries: Just cut out the sprout when you prepare them; do, however, take a pass on any spud with a greenish hue, the sign of a mild toxin.