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Categories:Viewed: 70 - Published at: 6 years ago
Ingredients
- 2 (15 1/2 ounce) cans kidney beans, reserve broth
- 1 large onion, chopped
- 2 tablespoons butter
- 1 small cabbage, chopped (about 4-6 cups)
- 1/2 cup chili sauce
- salt, to taste
- pepper, to taste
- tortilla, to serve alongside (soft or use chips if desired)
Method
- In large saucepan, saute onion in butter until lightly brown, about 8-10 minutes.
- Add the cabbage, and bean broth to equal about 1 cup, adding water to the broth if needed.
- Cook until cabbage is tender, about 5 more minutes. Add the chili sauce, and salt and pepper.
- Bring to boil; reduce heat simmer 5 minutes.
- Serve immediately with tortillas.
