Dilled Red Beans with Pickled Beets
1 1/2 tbsp olive oil
1/2 medium red onion, quartered then thinly sliced
1 C thinly sliced green cabbage (I used 2 small bok choy)
1 28-oz can red beans (I used 2 15-oz cans)
1 12-oz jar pickled beets, drained (if you they're whole, slice them in half or quarters)
1 tbsp agave nectar OR pure maple syrup
1 tbsp red wine vinegar
1/4 C minced fresh dill (I used 1 tsp dried dill weed)*
Sea salt & pepper to taste
Heat oil in medium skillet and saute onions until limp. Add cabbage and cook until golden. Stir in the remaining ingredients and heat about 4 minutes more. This is also excellent leftover at room temperature. You could also toss in some leftover grains (rice, quinoa, couscous, etc.).
*This is my pet peeve about buying fresh herbs from a store. You always have to get way too much than your recipe calls for. I suppose you could chop up the rest in a salad but they can sometimes be overpowering depending on the herb. Good excuse for growing your own I suppose.