• 2 tablespoons olive oil

• 1 medium potato, scrubbed & cut into tiny cubes

• 1/2 yellow onion, thinly sliced

• 2 cups cooked dried beans or 1 can bean, drained & rinsed

• 3 cups green cabbage, very thinly shredded

• salt & pepper, to taste

1. Heat olive oil in a large skillet (with a lid) over medium-high heat. Add the potatoes and a pinch of salt. Gently toss, cover with lid, and cook for 5-8 minutes. Scrape the pan often and toss the potatoes so all sides brown. Cook until potatoes can be pierced with fork.

2. Add the onions and cook for 1 minute or longer for a sweeter flavor. Add the beans and gently stir. Cook until the beans are warmed through and beginning to crisp.

3. Add the cabbage, stir to combine, and cook until cabbage begins to wilt, 3-5 minutes. Taste and season with pepper. Serve warm with love.

Tip: use a bread knife to thinly slice the cabbage into ribbons. 

Store leftovers in an air-tight container in the fridge for up to 3 days.