High in fibre and cancer-fighting enzymes, this dish is a sure-fire winter warmer.
I love the colour of this healthful dish. The red pigments found in both the cabbage and the beans provide powerful antioxidant properties to help protect us from disease. Generally speaking, any bean can be substituted in this recipe. Simply keep to the same colour: substitute chickpeas for navy beans, red kidney beans for pinto beans, and black beans for something like black soy beans. High in fibre and cancer-fighting enzymes, this dish is a sure-fire winter warmer. Using a natural apple cider vinegar in this recipe aids in the digestion of both the beans and the cabbage. Chew well!
2 Tbsp (30 mL) grapeseed oil
1 medium red onion, sliced
2 cups (500 mL) shredded red cabbage
1/4 cup (60 mL) apple cider vinegar
1 Tbsp (15 mL) natural brown sugar
1 14-oz (398-mL) can pinto beans, rinsed and drained
In a large fry pan or wok, gently heat oil on medium-high heat. Add onion and sauté 3 minutes. Add cabbage. apple cider vinegar, and sugar. Toss well to coat and cook 3 to 5 minutes, or until cabbage becomes bright purple. Add pinto beans and toss lightly. Serve warm as a side dish or as a main meal on mashed potatoes.
source: “Full of Beans“, alive #277, November 2005