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Bean And Cabbage Hot Pot Ouillade

Western.Chefs's picture
Ingredients
  Dried white beans/Flageolets / limas 1⁄2 Pound, boiled but not drained
  Boiling water 2 Cup (32 tbs)
  Salt 2 Teaspoon
  Potatoes 6 Small, peeled
  Yellow onion 1 Large, peeled and sliced thin
  Young carrots 1 Pound, peeled (Small Sized)
  Rutabaga 1 Small, peeled and cut in 1/2 inch cubes
  Cabbage 1 Small, 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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