Bean and Cabbage Tacos with Pickled Onions

Hi. Things are going to be a little different around here for the foreseeable future. I don't really plan content too far ahead and I get a lot of inspiration from what I have on hand. That being said, the recipes are going to be really pantry heavy and probably pretty simple (since I have a 4-year-old sous chef right now).

That being said, I'm doing a lot of impromptu cooking on instagram (including some recipe videos with my son). I also have been sharing more day-in, day-out recipes on this site (they aren't tested but the inspiration is there!) With all of that said, here's a recipe that's been on repeat at our house.

The Beans

I would traditionally make these with pinto beans (which is what I call for in the recipe) but if you have a good eye for bean varieties, you'd notice these are actually Rebosero beans from Rancho Gordo. However, these tacos aren't bean specific. Use pinto, black, or even kidney beans

Cabbage

When it comes to variety, I like the texture of savoy cabbage and it tends to be the first cabbage I reach for when shopping. However, regular green cabbage and/or purple cabbage would work just as well. The key is to shredding it fairly fine and making sure all the ingredients of the slaw are well combined.

Pickled Onions

Finally, when I'm cooking from the pantry and relying heavily on dried-goods, I find myself throwing pickled items onto more meals. I keep my pickled onion recipe extremely straight-forward, primarily for ease of assembly. The pickled onions will store in the refrigerator for a week or so.

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Erin Alderson
March 20, 2020 at 09:44AM