Black Bean and Cabbage Stew

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Black Bean and Cabbage Stew

 

2 tablespoons olive oil

1 large onion, chopped

1 leek, chopped

3 garlic cloves, minced

1 tablespoon paprika

2 tablespoons chopped fresh marjoram or thyme

1 1/4 lbs. potatoes, coarsely chopped

14 oz. can black beans

3 1/2 cups low-sodium vegetable stock

6 ozs. cabbage or scallions, shredded

 

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.

Add marjoram or thyme, potatoes, beans, vegetable stock* and bring to a boil.

Reduce heat, cover and simmer for 10 minutes or until potatoes are cooked

through.

Add cabbage or scallions and season to taste with salt and pepper.

Simmer for 5 minutes.

Serves 4 to 6.

 

 

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