Friday, 7 February 2014

Beans Stewed with Cabbage & Mushrooms

Well, this was tasty and the leftovers were quite as good as the first time round, so that was nice.

Try to use a miso which is not too high in salt; otherwise start with 2 tablespoons and see what you think of that before you add any more. If you are using canned beans, especially watch the miso - those things are salty. I cooked mine without any salt, and used a low salt miso so I was quite happy with the 3 tablespoons.

I served mine with toast; you could serve it with rice but I liked the crunch that the toast brought to it.

3 to 4 servings
45 minutes - 20 minutes prep time, NOT including cooking the beans



1 medium onion
2 or 3 cloves of garlic
4 cups chopped Savoy cabbage
2 cups quartered button mushrooms
1 tablespoon mild vegetable oil
2 cups cooked white beans
2 cups cooking water from beans
2 tablespoons miso
1 teaspoon toasted sesame oil

Peel and chop the onion. Peel and mince the garlic. Trim, chop and rinse the cabbage, draining well. Clean and quarter the mushrooms.

Heat the oil in a large heavy-bottomed pot. Add the onions and mushrooms, and cook them until lightly browned, stirring regularly. Add the garlic and mix in, cooking for another minute or so. Add the beans and the cooking water.

Add the cabbage, and simmer the mixture, stirring regularly, until the cabbage is tender. Mix in the miso and the sesame oil. Serve with toast or steamed rice.




Last year at this time I made Fried Halloumi on Polenta Cakes with Tomato Sauce. *cries a little*

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