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

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Dilly Bean Stew with Cabbage + Frizzled Onions

Rated 4.4 stars by 40 users

Servings

Author:

Alison Roman

Photo credits: @caitlinnualafood

Image of Dilly Bean Stew with Cabbage + Frizzled Onions

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