My sweet BFF gave us Heidi Swanson‘s new cookbook Super Natural Every Day for a wedding gift, and I have been dying to dig into it! I love Heidi’s blog and appreciate her one-pot dishes and creative use of beans and grains, which are very close to my heart.
The first recipe I tried was actually the one pictured on the cover, but I didn’t realize it until later. It seems fitting, though, for a start!
The basic change I made to the recipe was to cook the beans and vegetables over a lower heat for a longer period of time, so that it was smooth and creamy instead of browned, as it is in the original. Either way, it makes a lovely lunch!
And of course, I got to use some new tools for the first time, including our majestic pressure cooker (a Fagor Duo) and our amazing Wüsthof knives! Thank you thank you thank you, dear family and friends!
It would be really easy to make substitutions in this recipe, say, if there is another kind of bean that you prefer–white beans just happen to be my favorite!
White Beans, Potatoes, and Cabbage
Adapted from Heidi Swanson’s Super Natural Every Day
2 Tbsp olive oil
4 oz. potatoes, cut into tiny cubes
1 large shallot, finely chopped
2 c cooked white beans (You can either use canned or start with dried beans. If using dried, you can cook 1 c beans in your pressure cooker on high for about 40 minutes, or you can simply soak the beans overnight and cook them in a pan over medium-high heat, for about an hour or until tender.)
3 c shredded green cabbage
Freshly grated Asiago cheese (parmesan would also be good)
Salt to taste
-Pour the olive oil into a large skillet on medium heat.
-Add the potatoes and a pinch of salt. Cover and cook for 20 minutes or until tender, making sure to deglaze the pan with water every 5 minutes or so, to keep the potatoes from sticking.
-Add the shallot and cabbage and cook uncovered for another 5 minutes, or until the cabbage is wilted.
-Add the beans and simmer for a minutes more.
-Add salt and pepper to taste, top with freshly grated Asiago cheese and enjoy!