Dilly Bean Stew with Cabbage + Frizzled Onions
Dilly Bean Stew with Cabbage + Frizzled Onions
Rated 4.0 stars by 3 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 tbsp unsalted butter, plus more (optional)
2 tbsp olive oil, plus extra to serve
kosher salt, freshly ground black pepper
1 x 700g jar of Bold Bean Co Organic White Beans (or 2 x 400g tins, such as haricot or cannellini)
950ml vegetable or chicken broth
¼ of a head of cabbage, core removed, coarsely chopped (roughly 280g)
1 tbsp white distilled vinegar or fresh lemon juice (lemon juice should be last resort– white distilled vinegar really should be the thing you use here)
9 g dill, coarsely chopped
Sour cream or creme fraiche, to serve
Directions
For the directions, see the original post here.
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