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A fiery, red-headed newbie Vegan who loves wine, food, reading, writing, and all things curious.

Sunday, March 4, 2012

"Corned" Bean Stew & Beer Braised Cabbage

Thanks to Wikipedia, today I learned that the term "corned" doesn't have anything to do with corn. (Well that part I kind of figured as there is no corn in the dish) It really relates to how the meat is treated with the "corns" of salt or brined. 

This St. Patrick's day, try this alternative to Corned Beef & Cabbage Your heart will thank you and so will a few cows. :)

"Corned" Bean Stew & Beer Braised Cabbage

I wanted to create a dish that had all of the flavors we love from the original--the salty, vinegar-y, mustard-y goodness. I used fava beans because they are so meaty. I have only found dried favas so I am giving you instructions for cooking them. Make sure that you soak the beans at least 6 hours before cooking. The beans can be made up to a day ahead. 

I. Fava Beans


11/2 cups dried Fava Beans, soaked overnight
2 tsp Mustard Seed
2 tsp Salt
1 tsp Peppercorns
1 tsp Cumin Seeds
1 tsp Ground Cloves
Water--enough to cover the beans plus 3" in a large pot 
Add ingredients to pot, bring to a boil. Turn heat down to Low and Simmer for 45 minutes. Drain. Put aside. 

II. Vegetable Stew


3 tbsp Olive Oil
1/4 Flour
1 cup Onion, diced
2 tsp chopped Garlic
1 cup Carrot, chopped
1 cup Celery, chopped
2 cups Potatoes, cut into 1" chunks
1 tsp Salt
1/4 tsp Ground Cloves
1 tsp Mustard Seed
2 tbsp Red Wine Vinegar
21/2 cups Vegetable Broth


1. Heat a large dutch oven over med-high heat. Add olive oil and while stirring constantly, sprinkle flour over oil to make a roux. Stir for 3-4 minutes removing all of the clumps, making it smooth and creamy. When the roux has a slight brownish color add onions and stir. Cook onions for 3 minutes. Add garlic and cook for 1 minute. 

2. Add carrots and celery, stir to coat all vegetables and cook for 3 minutes. Add potatoes, spices and vinegar and mix well. Add broth, scraping the bottom of the pan to get all of the delicious bits up. Mix well and bring to a boil. 

3. Reduce heat to low and simmer, uncovered, for 45 minutes. 

4. Add cooked Fava Beans and cook for another 15 minutes until everything is heated through. 

III. Beer Braised Cabbage

( I could eat this with bread everyday!)


2 tbsp Vegan Butter
1 tsp Salt
1 tsp Caraway Seeds
1/2 Head of Green Cabbage (about 11/2 lbs)
1 12 oz Bottle Beer (I used Killian's Irish Red)
1/4 cup water, more if needed


1. In a medium dutch oven, melt butter over med-high heat. Add salt and caraway seeds and cook for a minute. Add cabbage and give it all a good, hearty stir coating all the cabbage well. Cook cabbage down for about 5 minutes. 

2. Add beer and water and mix. Cover and cook for 35-45 minutes, until cabbage is soft. Stir occasionally and check to make sure there is enough liquid in the pot. Add water as necessary. 

Serve together with some crusty bread to soak up the deliciousness. And don't forget the whole grain mustard and/or horseradish. Erin Go Bragh!

1 comment:

  1. Giving it a go. To late to soak the fava beans, so will have to substitute with canned white beans. Also, may end up with the cabbage going on top of the stew at the last minute. Itj'll work out. Thanks!