Black Cabbage Stew with White Beans

Summary

Ingredients

• 500 g veetables (black cabbae)
• 125 g beans, white, dried
• 1 onion (s)
• 1 garlic
• 75 g bacon, diced
• 15 g olive oil
• 1 can tomato (s), chunky
• 100 ml white wine, dry
• salt and pepper
• Vegetable broth
• thyme
• oregano

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Instructions

1. Soak the beans the night before, or at least 8 hours. For boiling, throw away the soaking water, cover the beans well with fresh water, add a sprig of fresh thyme or 1 teaspoon dried and cook for approx. 30 - 60 minutes. Note the type of beans / cooking time. Drain and save the cooking water.
2. Remove the black cabbage leaves from the stalk and wash. Remove the panicles and cut the leaves into strips approx. 2 cm wide. Blanch for approx. 5-7 minutes, drain, rinse and set aside.
3. Roughly dice the onion, chop the garlic and sauté with the diced bacon in olive oil until translucent. Add the tomatoes and pour over the white wine and the boiled bean water. Season with vegetable stock, salt, pepper, oregano and thyme to taste.
4. Add black cabbage and beans, heat the stew, add some more water if necessary.
5. Tip:
6. If there is no black cabbage, this recipe can also be made with kale or savoy cabbage.