I’ve been lax on the bean dishes the last couple weeks, but I’m back with a good one: Alison Roman’s Caramelized Beans with Tomato & Cabbage.

Caramelized Beans with Tomato & Cabbage – Alison Roman

This saucy, tangy recipe might be the closest of the three to traditional “baked beans,” but these are sweet not from brown sugar or molasses but rather from jammy tomatoes and browned cabbage.

www.alisoneroman.com

It was good! Pretty easy to make. Not a lot of active time, mostly waiting on things to cook.

I used cabbage and tomatoes from my freezer, since I’ve been on a kick to eat through our frozen food so we can rotate it. I think this would have been better with fresh cabbage, because I wasn’t able to brown the frozen cabbage. Oh well. Still good.

My photos are not as nice looking as Alison Roman’s. Not a super photogenic dish. Tasty, though.

Don’t skip the vinegar or the parmesan cheese. The dish definitely benefits from both.

I cooked some cannellini beans from scratch for this, Marcella Beans.

I’m keeping this in mind whenever I have leftover cannellini beans or a head of cabbage I don’t know what to do with. Definitely a filling cool weather dish, great for this rainy day.