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I’m so enamored of this dish lately, and have written about it so many times, I decided I should probably just post the damn recipe. So bear with me one more time: navy beans sauteed with cabbage, onions, garlic, sage, and smoky Canadian bacon. Creamy, crunchy, salty, healthy, filling, warm – I’m not sure which of those qualities (probably all, of course) does it for me, but man, I crave it. Makes an incredible meal all on its own. Could be the base of a very nice soup – add broth, simmer a bit, and there you go. Also lovely alongside a pork main dish. See what you think. (Recipe posted in comments, below.)
Tonight – Wednesday night, the night I actually make a full sit-down dinner – the plan is sauteed chicken breasts finished with a quick pan sauce enriched by a bit of frozen turkey gravy (from last week) and a handful of chopped fresh herbs. (I will most definitely be putting that frozen little gem to good work, mmmmm hmmmm, you’ll see it pop up again.) Side of rice and a simple salad (and Honeycrisp apples and fresh pineapple for the kids, who don’t eat many veggies, but
do very much like fresh fruit). Simple. Low-key. Quick. Nutritious. And most important – always – delicious. When calories are as over-abundant as they are in this (blessed) society, it is all the more important to eat foods that are fresh, real, and what we truly love. And – opinion alert! – we can only discover what we truly love, aka what our bodies truly crave, by eliminating as many fake, processed foods from our diets as possible and filling up instead on real food. REAL. FOOD. And now, I’m done.
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Twin Cities Chef’s Table
I’m Stephanie A. Meyer…
…a recipe developer, cooking instructor, author, food photographer, and health coach. Whether through my posts here, Project Vibrancy Macro Reset, Project Vibrancy Meals meal plans, my cookbooks, or working with you one-on-one, I love nothing more than helping you transform your health through cooking nutrient-dense, flavor-bomb meals at home! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
Haha, I hope you have a fabulous trip - and look fabulous in your shorts! Mexico, I'm soooooo jealous, wow. Glad you enjoyed the dish!
Finally tried this out last night. Loved it! Headed to Mexico next week and a dish like this (and staying away from too much bread) just might help me get into those shorts! Thanks for the recipe.
Navy Beans Sauteed with Cabbage and Bacon
Serves 3-4
2 Tbsp. olive oil (if using regular bacon, eliminate this)
4 slices Neuske’s Canadian bacon or regular bacon, chopped
1 small onion, chopped
½ tsp. dried sage
1-14 oz. can navy beans, drained and rinsed
¼ head of cabbage, cored, outer leaves discarded, sliced thinly
1 large clove garlic, minced
salt and pepper
Heat olive oil (if using ) in a medium skillet over medium heat. Add bacon and sauté until starting to brown and crisp, about 10 minutes. Add onion and sage, stirring up any browned bits from the bacon, and sauté until onion is starting to soften, about 8 minutes. Stir in navy beans and sauté for 5 minutes. Stir in cabbage and garlic, cover, and cook until cabbage is wilted, stirring a few times, about 10 minutes. Season with salt and pepper.