Black Bean and Cabbage Stew

Info
Cook Time:

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
 * 1 1/4 lbs. potatoes, coarsely chopped
 * 14 oz. can black beans
 * 3 1/2 cups low-sodium vegetable stock
 * 6 oz. cabbage or scallions, shredded

Directions
1.Heat oil in a large saucepan. Add onion and leek and sauté for 3 minutes. Add garlic and paprika and continue to sauté for 2 minutes.

2.Add marjoram or thyme, potatoes, beans, vegetable stock and bring to a boil. Reduce heat, cover and simmer for 10 minutes or until potatoes are cooked through.

3.Add cabbage or scallions and season to taste with salt and pepper.

4.Simmer for 5 minutes.

Souce

 * 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