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Active time
15 minutes
Total time
20 minutes
5 servings
Serving Size
1/5 recipe

¼ cup olive oil

1 medium onion, diced

2 teaspoon curry powder

4 cloves garlic, minced

½ teaspoon finely chopped fresh thyme

½ teaspoon smoked paprika

½ teaspoon cayenne pepper

½ teaspoon ground ginger

2 large tomatoes, diced

3 cups shredded cabbage (yield from about ⅓ head of cabbage)

1 chili pepper, diced and seeds removed

1 large carrot, grated

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

1 (15-ounce) can of low-sodium baked beans

Salt and pepper to taste

  1. In a large saucepan over medium heat, warm the olive oil. Add the diced onion and stir for 1-2 minutes.
  2. Add the curry powder, garlic, thyme, smoked paprika, cayenne pepper, and ginger, and stir for 2-3 minutes.
  3. Add the tomatoes, bell peppers, carrots, and cabbage. Simmer for about 5 minutes, stirring occasionally. Finally, add the baked beans and cook for about 2-3 minutes, stirring often, until fully warmed through. Taste and adjust seasoning, adding salt and pepper if needed. Serve warm.

An Oldways recipe, courtesy of Brianne Brathwaite


Calories: 250
Total Fat: 12g
Saturated Fat: 1.5g
Sodium: 280mg
Carbohydrate: 33g
Fiber: 7g
Total Sugar: 14g (Added Sugar: 7g)
Protein: 7g

Yield: 5 servings

Serving Size: 1/5 recipe

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