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Meat as a Side Dish Recipe #2: Red Beans With Cabbage

Posted by flsquared on March 8, 2009

This recipe is adapted (by me again!) from the Fagor Pressure Cooker recipe book. Oscar and I really enjoyed it, although it did take a while to prepare. The book says that you can substitute chick peas or white beans for the red beans–I’m definitely going to try that!

We made this a couple of weeks ago in the pressure cooker.  Adjust the recipe for your needs, similar to the last recipe I posted.

I was a bit unsure about this recipe, as it was very different to any way I had tried red beans, but I loved it!  (next time I will take a picture, I promise) Added bonus:  it froze very well.  I just froze the bean part and cooked the cabbage fresh.  To change it up one evening, I added rice and bits of leftover chicken and it was fantastic!

Ingredients:

(bean portion):

  • 2 tbsp olive oil
  • 1 cup chopped onion and 1 medium onion, cut in half
  • 6 cloves of garlic, minced
  • 2 tsp paprika
  • 1 lb dried red beans (or garbanzos, or white beans)
  • 2-3 carrots, cut in half
  • 1 leek, chopped (white part only)
  • 4-5 pieces of bacon, cut into bite-sized pieces

(cabbage portion):

  • 3 tbsp olive oil
  • 1/4 cup chopped onion
  • 2 cloves of garlic, minced
  • 1/2 head of cabbage, coarsely chopped

Directions:

  1. Soak beans in water overnight.  (See tip from previous recipe about soaking beans in hot water.)
  2. Heat oil in pressure cooker and saute onion and garlic until it is clear.  Add paprika.  Remove mixture from cooker and set aside.
  3. Combine the beans in the cooker with remaining veggies and bacon.  Cover with water, close lid and bring to pressure.  Cook for about 15 minutes and release pressure.  Remove lid and add the sauted onion and garlic and bring to pressure, cooking this time for about 20 min.  Either release pressure or just turn off the stove and let it slowly release itself.
  4. While doing #3, heat oil in skillet and add onion and garlic, sauteing until clear.  Add cabbage and fry for about 10 min (until it is “wilted” as you like it).
  5. Lay a bed of cabbage on a plate/bowl, with the beans on top.  You can also do as I did and mix in some rice.  Add salt and pepper to taste.
  6. Enjoy!

       Yield:  about 4 servings

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