Dilly Bean Stew with Cabbage + Frizzled Onions
Dilly Bean Stew with Cabbage + Frizzled Onions
Rated 4.2 stars by 20 users
Servings
4
Author:
Alison Roman
This recipe is by the incredible Alison Roman. Alison was (and still is!) a huge inspiration to Amelia when starting the brand and she truly champions the bean in her abundance of BEAUTIFUL bean-based recipes. We legally can't give you the whole recipe but check out the original recipe here.
Photo credits: @caitlinnualafood
Ingredients
- 2 tablespoons unsalted butter, plus more (optional)
- 2 tablespoons olive oil, plus more
- 1 large onion, thinly sliced
- kosher salt, freshly ground black pepper
- 2 15-ounce cans white beans such as navy, butter, cannellini, drained and rinsed
- 4 cups vegetable or chicken broth (or my preference, 4 cups water plus 1–2 tablespoons better than bouillon)
- ¼ of a head of cabbage, core removed, coarsely chopped (roughly 8–10 ounces)
- 1 tablespoon white distilled vinegar or fresh lemon juice (lemon juice should be last resort– white distilled vinegar really should be the thing you use here)
- 1 cup dill, coarsely chopped
- Sour cream, if you must
Directions
For the directions, see the original post here.
