Dilly Bean Stew with Cabbage + Frizzled Onions

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

Alison Roman

Feeds: 4

Ingredients

2 tablespoons unsalted butter, or dairy-free alternative, plus more

2 tablespoons olive oil, plus more 1 large onion, thinly sliced kosher salt, freshly ground black pepper

1 ¼ jar of Organic White Beans, 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 fancy