This side dish has been a favorite of mine lately. Any leftovers I just eat for lunch the next day as a non-meat dish. You can use any type of beans you like but I used chickpeas when I took the photo so thats why I have used them in the recipe.
Ingredients;
2 tbsp olive oil
sea salt
1 shallot thinly sliced (or leek, spring onion or yellow onion if thats what you have)
2 cans chick peas rinsed and drained
3 cups very finely shredded cabbage
a bit of freshly grated Parmesan cheese
Pour the olive oil into a skillet over medium-high heat and add the shallots, beans and salt. Let the beans cook in a single layer for a couple of minutes, until they brown a bit, scrape and toss. Cook until the beans are all evenly brown and crispy. Stir in the cabbage and cook for a couple of minutes, or until the cabbage looses some of its structure. Transfer to a serving plate, toss the Parmesan cheese on top and serve as a side dish with whatever you're eating.
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