, thinly shredded
3 1/2 cups
1. Rinse the beans well and soak them overnight in about 3 times their volume of water. Drain the soaked beans, rinse and cover generously in fresh water; simmer over medium-low heat until tender. Add a pinch of salt toward the end of the cooking process.
2. In a large saucepan, heat the olive oil over low heat. Add the chopped onions and cook, stirring occasionally, until they are translucent, about 5 minutes.
3. Stir in the shredded cabbage, 1 cup of the stock and a pinch of salt. Cover the saucepan and cook over medium-low heat for about 20 minutes.
4. Stir in the beans and the remaining stock and bring to a simmer. Add the rice and salt to taste. Reduce the heat to low, cover and cook until the rice is tender and most of the stock has been absorbed, about 15 to 20 minutes. (Add a little more water or stock if needed.) Sprinkle with pepper and serve.
Serving Size: 1 1/2 cup
Number of Servings: 8
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin