Author Notes: This is one of my favorite meals and of course you can sub any type of beans and greens. I learned a new quick bean cooking technique on the Paupered Chef’s food blog: http://thepauperedchef.com/2009/06/90-minute-no-soak-beans.html. It really works well and you don’t have to plan too far ahead or open a can of beans (not that there’s anything wrong with that, I’m a big fan of the can). —nannydeb
Serves: 6 as an entree, maybe 8 as a side dish
Ingredients
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1
cup dried pinto beans
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1
whole fresh jalapeno
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1/2
tablespoon salt
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3
cloves, garlic, one whole and two minced
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1
head regular ol’ green cabbage, shredded
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1
cup yellow onion, slivered, we have the wonderfully sweet 1015 onions right now
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3
tablespoons cider vinegar
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4
tablespoons olive oil, divided
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1
tablespoon Dijon mustard
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1
tablespoon lemon juice
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1
teaspoon sugar
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More salt & pepper to taste
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2
tablespoons celery leaves, chopped
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1/2
cup hot banana pepper rings, drained
Directions
- Preheat the oven to 250 degrees.
- Pick through, rinse and drain the pinto beans and put them in a cast iron dutch oven. Cover the beans with about 1-1 1/2 inch of water. Add the whole jalapeno, whole garlic clove and 1/2 teaspoon salt and bring it to a boil on the stove.
- Remove from the heat and cover the pot. Place it in the preheated oven for 75 minutes, checking after 30 minutes to make sure there is still enough liquid.
- Meanwhile in a large skillet, heat two tablespoons olive oil over medium high heat. Add the minced garlic and slivered onions and cook them 2-3 minutes.
- Add the shredded cabbage and cook another 3-4 minutes or until it turns bright green and slightly wilted. Remove from the heat.
- In a small bowl, whisk together vinegar, 2 tablespoons olive oil, Dijon mustard, lemon juice and sugar. Add salt & pepper to taste. Set aside.
- When beans are done, drain them and toss them in a large serving bowl with the cabbage mixture. Drizzle the dressing over and add the celery leaves and banana pepper rings. Toss again to coat.
- Serve cold or at room temperature.