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14 December 2012,21:25 by
Mina Giouvanaki

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BEANS WITH CABBAGE FROM PONTUS

Serves :
4

Preparation Time :
12 hours 30 minutes (including soaking)

Cooking Time :
2 hours

Preparation Method :

  • Put the beans into a pan, pour in water to cover, and bring to a boil. Reduce the heat and simmer for l hour, then drain.
  • Heat half the oil in a large pan. Add half the onion and cook over low heat, stirring occasionally, for about 5 minutes, until softened and translucent.
  • Add the cabbage and cook, stirring constantly, for a few minutes, until wilted. Pour in the hot water, cover, and simmer for 30 minutes.
  • Add the beans, rice, tomato paste, and chilli. Season with salt and pepper, cover, and simmer for 30 minutes, until the rice is tender and the liquid has reduced.
  • Meanwhile, heat the remaining oil in a small skillet or frying pan. Add the remaining onion and cook over low heat, stirring occasionally, for 5 minutes, until softened.
  • Sprinkle with the vinegar, sugar, and paprika and cook, stirring frequently, for 20-30 minutes, until the liquid has evaporated and the onion has caramelized.
  • Spoon the beans and rice onto a serving dish, spread the caramelized onions on top.
  • Serve Immediately. 

INGREDIENTS

  • 250 grams dried medium white beans, such as cannellini beans, soaked overnight in cold water to cover and drained
  • 200 ml Cooking oil
  • 1 large onion, thinly sliced 
  • 1 kg Savoy cabbage, cored and cut in chunks
  • 250 ml hot water 
  • 100 grams long-grain rice
  • 1 tablespoon tomato paste 
  • 1 small Chile, chopped
  • Salt and pepper 
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar 
  • ½ teaspoon sweet paprika

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