WHITE BEANS & CABBAGE BY HEIDI SWANSON
Pair Sierra Madre Vineyard wines with this recipe from Heidi Swanson's Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen, which was nominated for the 2012 James Beard Book Award in the "Focus on Health" category.
White Beans & Cabbage with Parmesan, Potatoes, Shallots
"This is the sort of simple dish I find myself enjoying on the most blustery of San Francisco afternoons. I use whatever type of beans I have on hand. Creamy, thin-skinned Mayacobas or flageolets are my favorites for this particular preparation, but well-drained canned cannellini beans or chickpeas are reasonable substitutes as well. If you're in the mood for a stew, stir any leftovers into a cup or two of good-flavored vegetable broth."
- 2 Tbs. extra virgin olive oil, clarified butter, or unsalted butter
- 4 ounces/115 g potatoes, unpeeled, scrubbed, and cut into tiny cubes
- Fine-grain sea salt 1 large shallot, thinly sliced 2 cups/12 ounces/340 g cooked and cooled white beans
- or 115-ounce/425 g can white beans, rinsed and drained
- 3 cups/8 ounces/225 g very finely shredded green cabbage
- A bit of freshly grated Parmesan cheese
Pour the olive oil into a large skillet over medium-high heat. Add the potatoes and a big pinch of salt. Toss, cover, and cook until the potatoes are cooked through, 5 to 8 minutes. Be sure to scrape the pan and toss the potatoes once or twice along the way so all sides get color. Stir in the shallot and the beans. Let the beans cook in a single layer for a couple of minutes, until they brown a bit, then scrape and toss again. Cook until the beans are nicely browned and a bit crispy on all sides. Stir in the cabbage and cook for another minute, or until the cabbage loses a bit of its structure. Serve dusted with Parmesan.
Reprinted with permission from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen by Heidi Swanson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.