This slow-baked bean and cabbage dish is luxurious in both taste and texture. The limas become soft and pillowy after their long, slow simmer, while releasing some of their starch into the bean broth; the cabbage sweetens over time and almost melts into the velvety broth. Baked beans with cabbage traditionally contain a ham bone or some salt pork for flavor, but I get that rich umami flavor with Parmesan rinds. 2 tablespoons extra virgin olive oil 1 large onion, chopped 1 large carrot, finely chopped 1 pound cabbage, cored and chopped or shredded 4 garlic cloves, minced 1 pound large white beans or dried lima beans 7 cups water A bouquet garni consisting of 2 Parmesan rinds, 4 parsley sprigs, 2 thyme sprigs and a bay leaf Salt and a generous amount of freshly ground pepper 1/4 cup chopped fresh parsley (more to taste) 1. Preheat the oven to 325 degrees. 2. Heat the olive oil over medium heat in a large, ovenproof casserole and add the onion and carrots. Cook, stirring often, until the onion is tender, about 5 minutes, and stir in the cabbage and half the garlic. Cook, stirring, for another 5 minutes, until the cabbage has wilted. 3. Add the beans, water, bouquet garni and salt and pepper. Bring to a simmer, cover and place in the oven. Bake 1 hour and add the remaining garlic; taste and adjust salt. Return to the oven and bake for another 1 to 1 1/2 hours, until the beans are very tender and creamy. Taste and adjust salt. Remove the bouquet garni. Stir in the chopped parsley. Serve hot or warm. Yield: 6 servings. Advance preparation: These will keep for about 4 days in the refrigerator. The starch from the beans will continue to thicken the broth, so they may require thinning with additional water when you reheat. Nutritional information per serving: 331 calories; 5 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 55 grams carbohydrates; 14 grams dietary fiber; 44 milligrams sodium (does not include salt to taste); 19 grams protein
GMT 10:01 2018 Monday ,22 January
Cheese balls – a tasty treatGMT 07:36 2017 Monday ,23 October
A template to make rice pudding your wayGMT 10:05 2017 Monday ,31 July
Oman dining: Saucy, creamy add-onsGMT 13:36 2017 Monday ,08 May
Trade exhibition to focusGMT 18:21 2017 Sunday ,07 May
Food poisoned?GMT 16:03 2017 Friday ,05 May
Ban on Omani foodsGMT 08:33 2017 Thursday ,23 March
Tuna & tomato pasta bakeGMT 20:15 2017 Tuesday ,14 March
One ingredient five ways: BasilMaintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2021 ©
Maintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2021 ©
Send your comments
Your comment as a visitor