Beans with pickled cabbage

You can arrange things on your stove so that you use one burner to boil the beans and another to boil the cabbage. 

Boil the beans for half an hour, discard that water and boil them for another half hour using fresh water. Always remember to use hot water and never cold because they stiffen. 

Meanwhile chop the pickled cabbage and drain it from its liquid which you keep because you might need some of it during the last stage.

Put the olive oil into the pot together with the cabbage and after you sauté it, add some water and boil it for about half an hour. Needless to say that you taste to see when it gets tender. 

When the beans are ready and the cabbage tender, put them together in one pot and add the red pepper. 

Let them boil for a while, as long as it takes for everything to combine. Take care that the beans don't get too tender because they become sticky! 

If you see that the liquids in the food are dangerously low add a bit of the juice that you have previously kept. 

If you like chili you can add to the pot but if there are people who don't like it each one can add to their plate.