I don't know quite how to say this, guys. I'm obsessed with meat's beans. I put this meal together to showcase the beans . . . and also so that I'll now have an easy way to find the recipe anytime I need it.

INGREDIENTS
Quick Pickled Red Cabbage:
2 cups sliced red cabbage
1/2 teaspoon peppercorns
1/2 cup water
1/2 cup white vinegar
1 tablespoon honey
1 teaspoon kosher salt

Meat's Black Beans:
1 1/2 tablespoons olive oil
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
freshly ground black pepper
1 small onion, minced
2 cloves garlic, minced
2 15-oz. cans black beans, drained and rinsed
2 cups vegetable stock

Greens:
1-2 cloves garlic, sliced thinly
1 tablespoon olive oil
3 cups spinach, kale, or other greens, washed and spun in a salad spinner (or otherwise mostly dried)

Other:
cooked brown rice
avocado, sliced or cubed
cilantro
shredded cheddar cheese
salsa
sour cream
tortilla chips
(anything you want, really)

DIRECTIONS
To make quick pickled red cabbage:
Pack a 2-cup mason jar (or other heat-proof container) with the cabbage and peppercorns.

In a small saucepan, mix water, rice vinegar, honey, and salt. Heat and stir until the salt and honey dissolve. Pour hot liquid over the cabbage, making sure all of it is submerged. Seal and allow to sit at room temperature until the brine cools slightly and the jar is warm to the touch but not hot. Transfer to the refrigerator and chill. (Keeps for 2 weeks.)

To make meat's black beans:
Measure olive oil into a cast iron skillet over medium heat. Bloom cumin, chili powder, freshly ground black pepper, and smoked paprika in oil (about 1 minute). Add minced onion and garlic and saute until browned. (At this point, everything will smell insanely good.) Add black beans and stock. Let come to a gentle boil and cook uncovered until liquid is reduced to a paste.

To make greens:
In a skillet, saute garlic in olive oil. Add greens and cover until wilted, about 5 minutes.

To assemble your bowl of deliciousness:
Start with a base of brown rice. Add cabbage, beans, greens, avocado, cilantro, shredded cheddar cheese, salsa, sour cream, tortilla chips, or whatever floats your boat. As lovely as it looks after assembly, I prefer to mix together everything except the chips before devouring it. But really, eat it however you want.

Cabbage recipe modified from Food for My Family.
General inspiration from Joy the Baker.