Recipes, Vegetarian
Comments 26

Hearty black bean and cabbage stew

Black bean and cabbage stew in savory tomato sauce

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

Almost ready! Can you smell the delicious aromas coming through?

Almost ready! Can you smell the delicious aromas coming through?

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.

A YayYay's Kitchen Recipe

Black bean and cabbage stew recipe

Serve up this scrumptious stew 35 minutes after you chop the first onion. Top each bowl with a bit of sharp cheddar or vegan cheese and serve with easy corn quesadillas. It’s even better the next day!

Time and such

Time-saver tip for new cooks
Chop the tomatoes while the onion and garlic cook; chop the cabbage while the tomatoes cook.
  • Servings: 6
  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Total time: 35 minutes
  • Difficulty: Easy

Ingredients:

  • 1 -2 T Olive oil
  • 1 Large yellow onion, coarsely chopped
  • 4 Cloves garlic, minced
  • 6 Medium tomatoes coarsely chopped with skins on
  • 1 C Vegetable broth*
  • 2 C Cabbage, coarsely chopped
  • 1 C Dried black beans, cooked*
  • 1 t Chili powder or 1/4 t chipotle powder
  • 1/4 t Dried oregano
  • 1/4 t Dried basil
  • 1/2 t Sea salt
  • Juice of 1/2 lemon
  • Freshly ground black pepper to taste
  • 2 T Grated sharp cheddar or vegan cheese for garnish

*Or substitute 1 can black beans with juice for the cooked beans and vegetable broth

Directions

  1. In large cast iron dutch oven  (or any heavy 5-quart pot), heat olive oil on medium just until it sizzles when dropping a piece of onion. Do not heat to smoking!
  2. Add chopped onion and let rest without turning for 2-5 minutes till it caramelizes on one side. Turn and stir in minced garlic and let all rest again until at least half of onion is caramelized.
  3. Add chopped tomatoes and vegetable broth/stock, stir and simmer for 5-10 minutes.
  4. Add cabbage, beans and spices and simmer for 5-10 minutes more.
  5. Add lemon juice and black pepper, stir well, and ladle into bowls.

Garnish with a bit of grated cheese over top and serve with crusty bread or as we have here, with crescent quesadillas.

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.

IMG_8690cs

Dried pinto, garbanzo and black beans

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.

Black bean and cabbage stew garnished with shaved organic cheddar

Black bean and cabbage stew garnished with shaved organic cheddar

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.

  • Janiece
    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!
  • aesta1
    In Sapa, Vietnam, added local dried mushrooms.
  • JessyGene
    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.

26 Comments

  1. Janiece says

    I remembered this dish back from our Squidoo days and came searching for the recipe again! So glad I found it! I’m planning to make this on Sunday! Oh, and I’m delighted that you’ve included some of my adaptations to it, so that I can remember them! 🙂

    Liked by 1 person

  2. This is the kind of warming meal I could eat any time. I love cabbage, beans, and stews are always so tasty and filling. Hoping I can print this out ok, just have to try it.

    Liked by 1 person

  3. Pingback: Blogging 101 – latest task #9 – revised – Talking Pictures, a Sound Decision

    • Barb, you are so kind! Thank you again for trying my recipe, and then for sharing it. Thrilling to see and warms this little cook’s heart no end.

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  4. Pingback: Crescent corn quesadillas–Quick meal, side or snack | YayYay's Kitchen

  5. Sharon L. Grace says

    I can smell this! I like the simplicity of this, and how easy it sounds to make. I could even probably make it! Great post!

    Liked by 1 person

      • Kathryn, did I get the salad recipe from your site – pumpkin, bacon & walnut? I made it with butternut squash (because that’s what I had) and the next day added chopped orange and pomegranate seeds to the leftovers. Both, delicious.

        Liked by 1 person

        • Hmmm. I don’t have a pumpkin, bacon and walnut salad on YayYay’s Kitchen. Did you get it off my Facebook page, perhaps? I think I posted a Recipe of the Day like that around the holidays. Sounds lovely with the orange and pomegranate seeds.

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      • It was great; my PA (personal assistant/husband) remarked it was a “substantial” soup. I took a photo but am not sure how I can show this to you. Any tips?

        Liked by 1 person

  6. Fairly frigid weather here in the Bluegrass State, with even some snow finally today, so this is something I’d like to try. I’ve been on a stew kick this last week or so. I really like the idea of pairing it with cheese quesadillas!

    Liked by 1 person

    • Thanks for checking it out, Karen. We like to over-cook our quesadillas just enough to give them a little crispiness around the edges. So good with this stew!

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  7. Hi Kathryn. I really like your blog. Black beans and cabbage are my favorite, but I never thought of eating them together. I am definitely going to try to make this. Although, I must admit I am not comfortable yet cooking dried beans. I’ve tried but it hasn’t turned out quite right.

    Liked by 1 person

    • Thank you, Momma. I’d be happy to help, if you’re interested in trying again. One thing to keep in mind: The fresher the dried beans, the quicker they cook. If they’ve been in the back of the pantry for a couple of years, they’ll take longer. Welcome to my kitchen!

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