Earl Grey Tea Scented Cranberry Beans & Cabbage

Winter is not letting up and a pot of steaming hot beans is wonderful for dinner. It's on the table in about an hour but tastes like it was simmering on the stove all day. When thinking of beans, I'm sure that tea isn't something that comes into mind, but they are unexpectedly delicious when lightly flavored with the depth of Earl Grey tea. And it makes the house smell terrific! The parsnips in this recipe also give the beans a slight sweetness making it a mildly sweet and savory dish. This is really nice served over jasmine rice. Enjoy!

• 4 cups chopped savoy cabbage
• 1 cup fresh cranberry beans, (about 1/2 a pound in the pods)
• 2 parsnips, finely chopped
• 1/2 cup minced red onion
• 4 cloves of garlic, finely minced
• 4 tablespoons olive oil
• 1 cup of Earl Grey tea with the tea bag reserved
• 1 cup water
• 1 star anise
• sea salt
• fresh ground black pepper

In a heavy bottomed pot, combine the onion, garlic and the olive oil, saute on low heat until the onion and garlic are soft, about 10 minutes. Next add in the cabbage, beans and parsnip and cover with the liquids. Toss in the tea bag, (if it's a paper bag transfer the tea into a spice bag and tie with kitchen twine) and the star of anise. Season with sea salt and ground pepper. Cover and bring up to a boil on high heat, once it comes to a boil, lower the heat and simmer covered for about 50 minutes. Test the softness of the beans after 30 minutes and adjust cooking time as needed. Discard the tea bag and the star of anise and serve. Makes about 3 servings. Double the recipe as needed.