Cabbage and white bean potatoes

Ingredients

• Potatoes (raw)400g
• Cabbage (raw)300g
• White beans (drained)240g
• Onions (raw)100g
• Olive oil (raw)15ml
• Salt (dry)3g
• Black pepper (dry)1g
• Recipe water (raw)150ml

Method

1. Wash and cut 400g potatoes into 1cm cubes, shred 300g cabbage, dice 100g onions. Heat 15ml olive oil in a deep skillet. Soften onion for three minutes.
2. Add potatoes and 150ml recipe water, cover and simmer fifteen minutes, stirring, until almost tender. Add small amounts of water if it dries out.
3. Add cabbage, 240g white beans, 3g salt and 1g black pepper. Cover five to eight minutes until potatoes are fork-tender and beans are hot throughout.
4. Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.