Beans and Cabbage


  • 2 Cups White or Red Beans (Soaked and Washed)
  • 1 Medium Head of Cabbage - Large if you want more cabbage (Cored, Washed and Sliced)
  • 1 Ham Hock or 1 Cup Broth of your choice
  • Salt and Pepper
  • Himalayan Salt
  • Bean Girl's Spice Seasoning and Thickener (either version) or spices of your choice


  • This is a wonderful healthy and filling meal that doesn't weigh you down. It pairs very well with Corn Meal Muffins or Cornbread!
  • We prefer to use crock pots (2) but you can use pots on the stove and we prefer to prepare the beans and cabbage separately but you can combine to use 1 pot.
  • Soak and Wash your beans. Place the ham hock with 1 Tsp each salt and pepper in the bottom of a crock pot and add the beans - cover with an inch of water. Substitute the broth for the ham hock if needed but still use the salt and pepper. Cook on high for about 3 hours - add 1 Tbsp Spice Seasoning and Thickener (or other spices of your choice) after 1 hour (cook on high for 2 hours if using a pot on the stove). At the same time place the sliced cabbage in the second crock pot with about 5 cups of water. Cook on high for about 3 hours (2 hours on high if using a pot on the stove) - add 1 Tsp each Himalayan Salt and Pepper after 1 hour. You are cooking them at the same time. Then add the cabbage and juice to the beans and cook on low for another hour (either crock pot or stove top). Remove from heat, let cool a little and serve. 1 medium cabbage head yields 4 servings, the large head will yield about 5 about servings. Don't throw the juice away - it's the healthiest part. Enjoy!