Black Bean and Cabbage Stew

Info
Black Bean and Cabbage Stew from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, US government resource in the public domain
 * Serves: 6

Ingredients

 * 2 tablespoons olive oil
 * 1 large onion, chopped
 * 1 leek, chopped
 * 3 garlic cloves, minced
 * 1 tablespoon paprika
 * 2 tablespoons chopped fresh marjoram or thyme
 * 1¼ lbs potatoes, coarsely chopped
 * 14 oz can black beans
 * 3½ cups low-sodium vegetable stock
 * 6 oz cabbage or scallions, shredded

Directions

 * 1) Heat oil in a large saucepan.
 * 2) Add onion and leek and sauté for 3 minutes.
 * 3) Add garlic and paprika and continue to sauté for 2 minutes.
 * 4) Add marjoram or thyme, potatoes, beans, vegetable stock and bring to a boil.
 * 5) Reduce heat, cover and simmer for 10 minutes or until potatoes are cooked through.
 * 6) Add cabbage or scallions and season to taste with salt and pepper.
 * 7) Simmer for 5 minutes.