Stewed Red Cabbage and Beans - Forks Over Knives

Ingredients

• 1⅓ cups chopped carrots
• 1 cup chopped onion
• 1 cup chopped celery
• 1½ cups dry red wine
• 2 tablespoons Dijon-style mustard
• 2 teaspoons dried thyme, crushed
• 1 large head red cabbage, cored and shredded
• 4 cups cooked navy beans or 2 15-oz. cans navy beans, rinsed and drained
• 1⅓ cups peeled and chopped tart apples, such as Granny Smith
• Sea salt, to taste
• Freshly ground black pepper, to taste