- Serves 6 as an entree, maybe 8 as a side dish
This is one of my favorite meals and of course you can sub any type of beans and greens. I learned a new quick bean cooking technique on the Paupered Chef's food blog: http://thepauperedchef.com/2009/06/90-minute-no-soak-beans.html. It really works well and you don't have to plan too far ahead or open a can of beans (not that there's anything wrong with that, I'm a big fan of the can). —nannydeb
dried pinto beans
whole fresh jalapeno
cloves, garlic, one whole and two minced
head regular ol' green cabbage, shredded
yellow onion, slivered, we have the wonderfully sweet 1015 onions right now
olive oil, divided
More salt & pepper to taste
celery leaves, chopped
hot banana pepper rings, drained
- Preheat the oven to 250 degrees.
- Pick through, rinse and drain the pinto beans and put them in a cast iron dutch oven. Cover the beans with about 1-1 1/2 inch of water. Add the whole jalapeno, whole garlic clove and 1/2 teaspoon salt and bring it to a boil on the stove.
- Remove from the heat and cover the pot. Place it in the preheated oven for 75 minutes, checking after 30 minutes to make sure there is still enough liquid.
- Meanwhile in a large skillet, heat two tablespoons olive oil over medium high heat. Add the minced garlic and slivered onions and cook them 2-3 minutes.
- Add the shredded cabbage and cook another 3-4 minutes or until it turns bright green and slightly wilted. Remove from the heat.
- In a small bowl, whisk together vinegar, 2 tablespoons olive oil, Dijon mustard, lemon juice and sugar. Add salt & pepper to taste. Set aside.
- When beans are done, drain them and toss them in a large serving bowl with the cabbage mixture. Drizzle the dressing over and add the celery leaves and banana pepper rings. Toss again to coat.
- Serve cold or at room temperature.