Mom's Cabbage and Beans

Take your Beano, grab a loaf of bread and get ready to enjoy this comfort food!

MOM'S CABBAGE AND BEANS

• 1 lb. Oscar Meyer Bacon (chopped into bite-size pieces)

• 4 cloves of finely chopped fresh garlic

• 6 Cans Progresso White Kidney Beans

• 1 Bottle of Beer (I use Miller Light or Bud Light)

• Swanson’s (NO MSG) Chicken Stock

• 2 heads of Savoy Cabbage, cleaned and chopped

• Salt, Pepper & Parsley

Instructions:

1. Chop bacon into bite-size pieces and cook in a large pot or Dutch oven until crispy.

2. Add 4 finely chopped cloves of garlic to the bacon and sauté for just a minute or so (you don’t want to burn the garlic).

3. Add 6 cans of Progresso White Kidney Beans (with the juice) and let simmer. Add 1 bottle of beer (whatever kind you like to drink), some chicken stock (to your thickness preference, I added 1 large box of Swanson’s Chicken Stock because we like it thick and hearty…not soupy.)

4. Clean and chop 2 heads of Savoy Cabbage into bite-size pieces and boil for approximately 30 minutes.

5. Add the cabbage into the bean mixture with a large slotted spoon getting some of the water the cabbage is cooked in, and let simmer for another 20 minutes or so on low with lid on, stirring often so the bottom doesn't burn.

6. Add salt, pepper and parsley.

7. Serve with a round flat top loaf of bread. So yummy!