“If you want your cabbage chopped, washed, dried, sprinkled with salt or vinegar, there is nothing healthier.” – Cato, De agricultura (oldest surviving complete book of Latin prose, 2nd century B.C.)

This is the traditional Salvadorean accompaniment to pupusas. Since I have not yet mastered pupusas, we usually have it on burritos with black beans. This is one of several pickled-y things that I make to go on beans. Last night we had it on pinto bean burritos with Tillamook cheese on WFM Red Chile tortillas.

1 small head cabbage, sliced as for coleslaw
3 carrots, coarsely grated
1 large red onion, slivered
1/2 c. cilantro, minced
1 tsp. oregano
1 c. white vinegar
1 c. apple cider vinegar
2 c. water
salt salt salt
fresh pepper

Combine all ingredients. Let sit. It’ll improve and then keep quite a while in the fridge as it’s basically ceviche – a non-fermented pickle. Eat cool or at room temp.

Replacing some of the vinegar with lime juice is not something I’ve had in an authentic version, but it is quite tasty.

Standard Pinto Beans

2.5 c. pinto beans, sorted
Soak for 8 hours or quick soak by bringing to a boil and letting sit off the heat for 1 hours.

1 large onion, chopped
4 cloves garlic, minced
1/2 T. cumin seeds or ground cumin
1 chipotle chili in adobo, minced
1/2 T. oregano
chili flakes
fresh pepper

Heat oil in pressure cooker. Toss in cumin and chili flakes. Add onion and then garlic. Add oregano and chipotle chili, saute until onion is translucent. Add beans. Cover with water plus one inch. Add pepper. Cover & bring to pressure. Cook 25 minutes. Reduce pressure by running water over cooker.

Drain, reserving cooking liquid. Add:
1/2 c. cilantro, minced
3 T. Whole Foods hot sauce
salt salt salt
more pepper if necessary
cooking liquid if necessary (they will become more dry the next day)

Makes a nice-sized pile.