Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Wednesday, October 16, 2019

Brothy Cabbage and Beans

It’s all about what’s in your pantry when it comes to weeknight cooking, chicken stock, canned beans, onions, and garlic are all must haves.

In a medium sized pot, sauté a chopped onion until translucent then add a quarter of a head of chopped up cabbage, half a minced jalapeno, and a few pinches of salt and pepper. Leave over medium heat stirring occasionally. Once the cabbage is fully wilted, stir in a few sliced garlic cloves, a can or two of undrained black beans, and a splash of water.

Bring to a quick boil then immediately lower to a simmer. After ten or so minutes stir in some concentrated chicken stock to taste, and a few squirts of ketchup to boost the flavor.

Continue to simmer until the rest of your dinner is ready to go. Salt and pepper to taste before serving.

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