Red Beans with Cabbage
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 cup onion finely chopped
- 6 cloves garlic minced
- 2 teaspoons paprika
- 1 pound dried red beans such as red kidney beans
- 6 cups cold water
- 1 medium onion peeled and cut in half
- 1 large carrot scraped and cut in half
- 1 small leek very well washed
- 1/4 pound slab bacon or salt pork cut in 4 cubes
- 1/4 pound sausages either breakfast, Italian or chorizo (optional)
- salt to taste
Cabbage
- 3 tablespoons olive oil
- 1/4 cup onion chopped
- 2 cloves garlic minced
- 1 small head cabbage coarsely chopped
- salt
- freshly ground pepper
Instructions
- Place the beans in water to cover and soak overnight. Drain.
- Heat the oil in the cooker and sauté the onion and garlic slowly until the onion is wilted. Stir in the paprika. Remove from the cooker and set aside.
- Combine the drained beans in the cooker with the 6 cups water, onion halves, carrot, leek, bacon, and sausage.
- Close the lid, bring to pressure and cook 15 minutes on HIGH pressure or 28 minutes on LOW pressure. When done, release pressure and remove the lid.
- Add the reserved sautéed onion and garlic, salt to taste, close the lid, and bring to pressure again. Complete cooking for 20 additional minutes on HIGH pressure or 35 additional minutes on LOW pressure.
- While the beans finish cooking, prepare the cabbage in a skillet. Heat the oil, add the onion and garlic, and sauté until the onion is wilted.
- Add the cabbage, salt, and pepper to taste and stir fry about 10 minutes. Cover and continue cooking to taste.
- When the pressure cooking time is up, release the pressure and remove the lid.
- Serve the beans in soup bowls with a generous spoonful of the cabbage in each bowl, accompanied with a side of toasted bread.
Nutrition
Calories: 861kcalCarbohydrates: 97gProtein: 38gFat: 38gSaturated Fat: 9gCholesterol: 39mgSodium: 460mgPotassium: 2296mgFiber: 26gSugar: 15gVitamin A: 3655IUVitamin C: 99mgCalcium: 243mgIron: 10mg
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