Roasted White Beans with Cabbage

Instructions

1. 1

   Preheat your oven to 425°F. Pat the drained white beans dry with a paper towel to remove excess moisture, which helps them crisp up during roasting.

   Tip: Dry beans roast more evenly and develop a better texture.

2. 2

   Toss the white beans with 2 tablespoons of olive oil, smoked paprika, cumin, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, shaking the pan halfway through, until golden and crispy.

   Tip: Stir the beans midway through cooking for even browning.

3. 3

   While the beans roast, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced onion and sauté for 3-4 minutes until softened.

4. 4

   Add the minced garlic to the skillet and cook for another minute until fragrant.

   Tip: Watch the garlic closely to prevent burning.

5. 5

   Add the cabbage wedges to the skillet, tossing gently to coat with oil. Season with a pinch of salt and pepper, then cook undisturbed for 4-5 minutes to develop a light golden crust.

6. 6

   Stir the cabbage, then pour in the vegetable broth and add the fresh thyme sprigs. Reduce heat to medium and cover with a lid or foil. Cook for 8-10 minutes until the cabbage is tender but still has some texture.

   Tip: The broth helps steam the cabbage while the bottom develops color.

7. 7

   When the beans are done roasting, remove them from the oven and add them to the skillet with the cabbage. Discard the thyme sprigs.

8. 8

   Toss everything together gently and drizzle with fresh lemon juice. Adjust seasoning with additional salt and pepper to taste, then serve warm.

   Tip: The lemon juice brightens the dish and complements the earthy beans and cabbage.