So how much Halloween candy have you been sneaking this week? Me? Far too much. Though I love how worked-up my little ones get about trick-or-treating, when I take stock of how much candy I have eaten I feel more than a little guilt. That’s why there’s no better time to eat a nice, light dinner of…dried beans and cabbage. I know, I know. It doesn’t sound too tantalizing, but take a look at this dish. It’s so satisfying. I love cooking with dried beans. If I can convince you of anything (aside from the benefits of eating organic, local, and unprocessed foods), its to use more dried beans in meals. They’re inexpensive, and their taste and texture is so much more appealing than canned versions. The only drawback is that using them requires just a bit of planning. But even this isn’t difficult, as cooked beans can be stored in the freezer and thawed for whenever you need them.
Cabbage is another of those ‘lost’ ingredients that often goes unappreciated. I love it’s versatility– it works in salads, soups, and main dishes. Cabbage has that nice crunch when you want it, or you can rely on it for a softer, underlying texture. And that mellow, slightly sweet flavor works well is so many dishes. For this meal, I’ve also turned to the amazing smoky, saltiness of bacon, though it’s not necessary. The flavorful beans and cabbage are powerful enough to stand up on their own here. I make it both ways, depending upon my mood. This is a simple, healthy, and most importantly, delicious dish. Make it this week– it’ll become one of your everyday light meals, too.
The Recipe: Cabbage, White Beans, and Bacon
2 tablespoons extra-virgin olive oil
2 smallish yellow potatoes, unpeeled, cut into cubes
1/2 medium onion, diced
2 cups cooked and cooled white beans (roughly 1 cup dry) OR 1 15-ounce can, rinsed and drained
3 cups finely shredded green cabbage
1 garlic clove
1/2 pound bacon, cooked and crumbled (use more or less to your liking)
freshly grated parmesan or grana padano cheese, for sprinkling
sea salt and cracked pepper, to taste
In a large skillet, cook the bacon over medium heat until your desired crispiness. Remove from pan. Crumble when cool. Begin to cook the potatoes next. For more flavor, cook them in the bacon grease — or for a healthier version, drain the grease and add the olive oil. Season potatoes with salt and pepper and cook over medium-high heat. Cover and cook until the potatoes are cooked all the way through, 5-8 minutes. Be sure to stir a couple of times, so all sides become golden brown.
Next, stir in the onion, garlic, and beans. Try to cook each side of the beans, so they brown a bit, as well. When the beans have developed some color and are a bit crispy, stir in the cabbage and cook for another minute, or until the cabbage begins to wilt a bit. Stir in the bacon. Season with salt and pepper, if necessary. Sprinkle with a bit of cheese. Enjoy!
Source: Adapted from Heidi Swanson’s Super Natural Every Day
Hope you all have a fun Halloween evening — my kiddos are super excited to go trick-or-treating! Thanks for stopping by today.
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