Bean And Cabbage Hot Pot Ouillade Recipe
Summary
Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Interest GroupEveryday
Ingredients
| 1/2 pound dried white beans, flageolets, or limas, boiled but not drained | ||
| Boiling water | 2 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Potatoes | 6 Small, peeled | |
| 1 large yellow onion, peeled and sliced thin | ||
| 1 pound small young carrots, peeled | ||
| 1 small rutabaga, peeled and cut in 1/2" cubes | ||
| 1 small cabbage, cored and cut in 8 wedges | ||
| Pepper | 1/4 Teaspoon | |
Directions
MAKING
(1) In a large kettle, combine all ingredients except the boiled beans and liquid.
(2) Place the covered pan over a medium flame and bring to a boil
(3) Reduce heat and simmer for 25-30 minutes until potatoes and rutabaga are tender cooked.
(4) Drain the warm beans and add to the pot, stirring it into the vegetables.
(5) Continue simmering, covered, for another 10 minutes.
SERVING
(6) Serve hot with pot roast, boiled tongue, or corned beef or serve in place of meat.
(1) In a large kettle, combine all ingredients except the boiled beans and liquid.
(2) Place the covered pan over a medium flame and bring to a boil
(3) Reduce heat and simmer for 25-30 minutes until potatoes and rutabaga are tender cooked.
(4) Drain the warm beans and add to the pot, stirring it into the vegetables.
(5) Continue simmering, covered, for another 10 minutes.
SERVING
(6) Serve hot with pot roast, boiled tongue, or corned beef or serve in place of meat.
Chef
