Dilly Bean Stew with Cabbage and Frizzled Onions
Servings 4
Equipment
- Dutch Oven or Large Pot
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 1 yellow onion, sliced thinly
- Sea salt and freshly cracked pepper, to taste
- 1 (15-oz) can of white cannellini beans
- 1 (15-oz) can of white navy beans
- 4 cups vegetable or chicken broth **4 cups of water & 1-2 tbsp better than bouillon works well too
- ¼ small head of green cabbage, cored and chopped
- 1 tbsp white distilled vinegar
- 1 cup fresh dill, coarsely chopped
- Sour cream, for serving
Instructions
- Heat the butter and olive oil in a large Dutch oven or pot over medium-high heat. Add onion, then season with sea salt and freshly cracked pepper, to taste. Cook, stirring occasionally until nicely browned and frizzled, about 5-8 minutes. Side Note: You don't want them jammy, caramelized onions, but you also don't want them burnt, so adjust the frequency of stirring as needed.
- Use a slotted spoon to remove ¼ cup of the frizzled onions; set aside for serving.
- Add the drained beans to the Dutch oven and, using a potato masher, mash some of the beans in the pot. Stir until the beans are well combined with the remaining frizzled onions. Side Note: You don't want a puree of beans, but you do want to mash some down so it will help make the stew thicken.
- Add the broth (or water + bouillon) and bring to a simmer. Simmer until the texture is to your liking (more time for thicker, less time for thinner), about 15-20 minutes.
- Add the cabbage and vinegar, stirring to wilt. Simmer until the cabbage is totally tender and all the flavors have melded, about 10-15 minutes. Taste and season with more vinegar, sea salt, and/or freshly cracked pepper, to taste.
- Remove from the heat and stir in half of the dill.
- Divide the stew among bowls and top with additional dill, some frizzled onions, a dollop of sour cream or butter, and lots of freshly cracked black pepper. Serve immediately. Enjoy.