Black Bean and Cabbage RECIPE
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ingredients
* 2 tablespoons olive oil
* 1 large onion, chopped
* 1 leek, chopped
* 1 tablespoons chopped fresh thyme
* 1/4 lbs. potatoes, coarsely chopped
* 14 oz. can black beans
* 3 1/2 cups low-sodium vegetable stock
* 6 oz. cabbage or scallions shredded
Fat: 5.3g
Carbohydrates: 54.8g
Calories:300.8
Protein: 10.6g
1. Heat oil in a large saucepan. Add onion and leek and sauté for 3 minutes. Add garlic and paprika and continue to sauté for 2 minutes.
2. Add thyme, potatoes, beans, vegetable stock and bring to a boil. Reduce heat, cover and simmer for 10 minutes or until potatoes are cooked through.
3. Add cabbage or scallions and season to taste with salt and pepper.
4. Simmer for 5 minutes.
Serves 6.
Reprinted with permission by Public Health – Seattle & King County
