| Black Bean and Cabbage Stew - Dietitian's Choice Recipe
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| Servings: 6 Category: Casserole/Chili/Stew |
(336 ratings) |
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Nutrition
Information:
Calories:
425
Protein:
16g
Carbs:
72 g
Fat:
9 g
Saturated Fat:
2 g
Sodium:
983 mg
Fiber:
14 g
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Ingredients - 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 oz cabbage, shredded
Instructions - 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 and season to taste with salt and pepper. Simmer for 5 minutes.
- *To lower sodium, use low-sodium beans or boil your own.*
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