Dilly Bean Stew
Dilly bean stew with white beans, cabbage, frizzled onions, and fresh dill, ready in 45 minutes.
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Servings: 6
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion diced or cut into thin strips
- 31 ounces cannellini beans canned, drained, and rinsed
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon red pepper flakes
- 4 cups chicken broth
- ½ small head of cabbage
- 1 ½ tablespoons white vinegar
- 1 cup fresh dill chopped
- Sour cream for serving
Instructions
- In a large pot, oven medium high heat, melt butter with olive oil.
- Add the onion. Cook the onion for 5-8 minutes or until the onion is crispy and slightly brown but not caramelized.
- Remove and set aside.
- Stir in the beans, broth, salt, pepper, and red pepper flakes.
- Bring to a boil and cook for 10 minutes.
- Stir in the cabbage and reduce to a simmer.
- Simmer for 20 minutes.
- Stir in the vinegar and half the chopped dill.
- Cook for 5 minus more.
- Remove from what and serve.
- Garnish with more fresh dill and a small dollop of sour cream.
Notes
- Cook the onions just until browned and crispy, aiming for frizzled, not caramelized.
- Set the cooked onions on paper towels to soak up oil and crisp up more.
- Watch the onions closely, since burnt ones turn the whole soup bitter.
- Use fresh dill for the best flavor, and add half at the end so it stays bright.
- Add the frizzled onions right before serving so they stay crispy.
Nutrition
Serving: 1 | Calories: 219kcal | Carbohydrates: 30g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 1333mg | Potassium: 230mg | Fiber: 9g | Sugar: 4g | Vitamin A: 833IU | Vitamin C: 30mg | Calcium: 143mg | Iron: 4mg
