Dilly Bean Stew Recipe
Dilly Bean Stew is a delicious soup, full of tender white beans, sweet onions, and tangy dill. A truly unique soup the whole family will love!
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Servings: 6 servings
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion diced
- 2 15.5 oz cans cannellini beans, drained and rinsed
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon red pepper flakes
- 4 cups chicken broth
- ½ small head of cabbage
- 1.5 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 soft 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 the start to brown and get slightly crispy. You are making "frizzled onions" not caramelized onions.
- Remove the onions and place them on paper towels to remove any excess oil and help them crisp up even more.
- If you end up with burnt onions, you will need to start again. The burnt onions can make the olive oil bitter tasting.
- You can use dried dill, but it won't have as robust a flavor.
Nutrition
Serving: 1 | Calories: 169kcal | Carbohydrates: 16g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 1149mg | Fiber: 4g | Sugar: 2g
