Black Bean and Cabbage Stew

Info

Black Bean and Cabbage Stew from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, US government resource in the public domain

• Serves: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 leek, chopped
• 3 garlic cloves, minced
• 1 tablespoon paprika
• 2 tablespoons chopped fresh marjoram or thyme
• 1¼ lbs potatoes, coarsely chopped
• 14 oz can black beans
• 3½ cups low-sodium vegetable stock
• 6 oz cabbage or scallions, shredded

Directions

1. Heat oil in a large saucepan.
2. Add onion and leek and sauté for 3 minutes.
3. Add garlic and paprika and continue to sauté for 2 minutes.
4. Add marjoram or thyme, potatoes, beans, vegetable stock and bring to a boil.
5. Reduce heat, cover and simmer for 10 minutes or until potatoes are cooked through.
6. Add cabbage or scallions and season to taste with salt and pepper.
7. Simmer for 5 minutes.