Cranberry Beans with Rice and Cabbage

8
Serves
280
Calories
19
Nutrients
19
Vitamins

Ingredients

2 cups dried cranberry beans
1 tablespoon olive oil
1/2 cup chopped onions
1/2 head green cabbage , thinly shredded
3 1/2 cups chicken or vegetable stock
1 cup medium-grain Arborio rice

Cooking Instructions

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

Nutrition Information

Number of Servings: 8

Serving Size
0
Calories
280
Protein
15 g
Total Carbohydrate
51 g
Dietary Fiber
14 g
Soluble Fiber
10 g
Insoluble Fiber
5 g
Sugar
3 g
Total Fat
3 g
Saturated Fat
1 g
Monounsaturated Fat
1 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
1 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
21 %
Percent Calories from Carbohydrate
72 %
Percent Calories from Fat
9 %

Vitamin A
2 IU
Vitamin B1- Thiamin
1 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
1 mg
Vitamin D
0 IU
Folate
278 mcg
Vitamin E
1 IU
Vitamin K
0 mcg
Pantothenic Acid
1 mg
Calcium
75 mg
Iron
3 mg
Phosphorus
216 mg
Potassium
633 mg
Sodium
443 mg
Zinc
2 mg