Cranberry Beans with Rice and Cabbage

[Guest guest]

Cranberry Beans with Rice and Cabbage

This recipe serves: 4

 

Preparation time : 15 minutes

Cooking time : 1 hour

 

 

Ingredients

1 tablespoon olive oil

1/2 cup chopped onions

1/2 head green cabbage, thinly shredded

3 1/2 cups vegetable stock

2 cups dried cranberry beans

1 cup medium-grain Arborio rice

salt to taste

freshly ground black pepper

 

 

 

Cooking Instructions

1. Rinse the beans well and soak them overnight in

about 3 times their volume of water. Drain the soaked

beans, rinse and cover generously in fresh water;

simmer over medium-low heat until tender. Add a pinch

of salt toward the end of the cooking process.

 

2. In a large saucepan, heat the olive oil over low

heat. Add the chopped onions and cook, stirring

occasionally, until they are translucent, about 5

minutes.

 

3. Stir in the shredded cabbage, 1 cup of the stock

and a pinch of salt. Cover the saucepan and cook over

medium-low heat for about 20 minutes.

 

4. Stir in the beans and the remaining 2 1/2 cups of

the stock and bring to a simmer. Add the rice and salt

to taste. Reduce the heat to low, cover and cook until

the rice is tender and most of the stock has been

absorbed, about 15 to 20 minutes. (Add a little more

water or stock if needed.) Sprinkle with pepper and

serve.

 

 

 

Nutrition Facts

 

 

Serving Size 1/2 cup

 

Amount Per Serving

 

 

Calories 640

 

Total Fat 6 g

 

Saturated Fat 1 g

 

Protein 31 g

 

Total Carbohydrate 115 g

 

Dietary Fiber 29 g

 

Sodium 279 mg

 

Percent Calories from Fat 8%

 

Percent Calories from Protein 19%

 

Percent Calories from Carbohydrate 72%

 

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

Faith Hill - Exclusive Performances, Videos & More

http://faith.