Need a quick supper on a cold, wintry day? Try this hearty black bean
and cabbage stew. Easy to make in just 35 minutes, this vegetarian stew feeds your senses, warms your body and provides healing nutrients during the toughest season of the year.
You can almost feel the goodness flowing into your bloodstream–Iron, protein, B vitamins and plenty of antioxidants from the black beans. Plus, Vitamins C and K and lots of virus-fighting phytochemicals from the cabbage help to nourish brain cells and reduce risk of cancer and heart disease.
Served right from a rustic cast iron pot or stove-top kettle, alongside easy corn quesadilla crescents, this stew makes for an appealing, comforting and flavorful home cooked meal when you need it most.
Catch a whiff of the aromatic flavors
The aromas from this black bean and cabbage stew call the family to the kitchen.
While the stew simmers the last ten minutes, take a load off, grab a cup of tea or glass of wine and let the rest of the family fix cheesy quesadillas, a small one for each person.
All they need do is shred some cheese, warm some tortillas in a dry skillet over medium high heat (we prefer organic, stone ground corn tortillas), fold the cheese into them and warm them again just enough to melt the cheese. Serve them up with steaming hot bowls of stew.
Substituting canned beans for home cooked
This recipe calls for cooked dried black beans and vegetable broth. If you don’t have one or the other on hand, replace both with a can of black beans and their juices.
It’s easier than you might think to cook dried beans–no soaking required! On a good week, I make a pot or two a week and use them in soups, stews, salads, burritos and wraps all week long.
Change it up!
An inveterate tweaker myself, I love to hear how people tweak my recipes, so let me know in the comments section how you change this, won’t you? Here are some of the tweaks folks who tried this recipe shared with me.
Added half a sliced zucchini, half an orange bell pepper, but forgot the lemon and loved it. To her son’s dish, she added cut corn, and he asked for seconds!
In Sapa, Vietnam, added local dried mushrooms.
Added veggie ground “meat,” topped it with sour cream and “it was amazing!”
♥ ♥ ♥
Dear Readers: If you think you’ve seen this recipe before, you may well have. In November 2014, as a writer on the now-defunct site Squidoo, I first published this recipe under the user name graceonline. In August 2014, HubPages, where I am known as ecogranny, bought Squidoo. I opted to have my Squidoo pages, including this recipe, transferred to the new site. Now, in January 2016, I’ve brought it home–to YayYay’s Kitchen.