Dilly Bean Stew | A Recipe To Try

238

Dilly bean stew is one of the tastiest, most delicious, and healthy stews out there because of all the vegetables it has.

This Dilly Bean Stew can be a good dinner for you and along with this you can also try other healthy dinners with these different types of tasty and healthy desserts, the taste just increases.

Dilly Bean Stew

This wholesome, hearty, and comforting dilly bean stew with cabbage and fried onions is made with simple pantry ingredients and hits the table in less than an hour.

I first heard about this stew from Monica on a podcast I was listening to recently, so I decided to check out Alison Lohmann’s website for my own recipe. No? What really got you excited about this recipe? Buttery onions. Yes, it looked so delicious that I gave this recipe a try. I honestly think they were the star of the recipe.

The stew came together very easily and I was pleasantly surprised by how flavorful it was after just 30 minutes of cooking. The dill gives the stew a nice freshness, the white vinegar gives it a delicious flavor and the sour cream gives it a creamy touch. and the fried onions were my favorite part. I could eat them for days! This bean and cabbage stew is a perfect accompaniment to freshly buttered bread. Both my daughter and I thought it was delicious, but my son thought it was fine.

More About Dilly Bean Stew

For the past six months, my partner has been mostly away, so I’ve been home alone with my teenage son. My son and I often disagree when it comes to food. The pasta and noodles I can handle are limited. Sometimes you have to give up and prepare what you want to eat. This Alison Roman Dilly Bean Stew is perfect for when she cooks alone at home. She uses canned beans and a simple ingredient list. Fresh dill is expensive right now, but if you’re home alone, you’ll have to live a little.

I used the leftover cabbage to make my son’s Bon Appetit Pork Cabbage Yaki Udon. We both were happy after eating the dilly bean stew three days in a row. If you’re not a teenager, this stew makes a very satisfying meal in a bowl, with or without bread. Luckily, this stew tastes even better the next day. Reheating the stew with a poached egg is also very good if you want extra protein. It has been a long, cold, and very wet winter in Sydney this year. We are all obsessed with vegetable prices, black mold, and leaky roofs. This dilly bean stew with crème fraîche is rich, simple, and very, very comforting. One pot and one bowl will last for several days.

Dilly Bean Stew Recipe

As with any pantry staple situation, the seemingly modest number of ingredients might convince you that this stew doesn’t have what it takes to become your new favorite stew, but it’s been around for the last two days. As someone who ate three bowls, The secret lies in the processing of the material. You would love the Dilly Bean Stew recipe.

To get the right depth of flavor, the onions should be fried (somewhere between caramelized and fried). Your stew will be soup forever). Most “kidney beans” work, but I like to mix different creaminess, textures, and flavors (small kidney beans + large butter beans are my favorite combination).

The number of ingredients here is very limited, so I don’t recommend swapping or substituting them. That said, if you want this stew to be dairy-free/vegan, that’s perfectly fine. My honest assessment here is that butter rewards those who use it but doesn’t punish those who don’t.

Ingredients

Dilly Bean Stew

• 2 tablespoons unsalted butter, plus more (optional)
• 2 tablespoons olive oil, plus more
• 1 large onion, thinly sliced
• kosher salt freshly ground black pepper
• 2 15-ounce cans of white beans such as navy, butter, and cannellini, 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 the last resort– white distilled vinegar really should be the thing you use here)
• 1 cup dill, coarsely chopped
• Sour cream, if you must

How to Make Dilly Bean Stew

Heat butter (if using) and olive oil in a medium saucepan over medium-high heat (if not using butter, add 2 tbsp olive oil). Add onions and season with salt and pepper. Cook without over-stirring. You don’t want to be caramelized, jam-like onions, but you don’t want burnt onions either, so adjust the heat and stirring frequency as needed. 2. Using a slotted spoon, place ¼ of the onion into a small bowl. Set aside (for brushing!).

Add green beans and season with salt and pepper. Using a wooden spoon or spatula, mash some of the beans in the pot, breaking them apart to reveal a creamy, starchy interior (this will thicken the stew). I say “portions” because we don’t make bean purees or bean purees, but I prefer the deconstructed ones over the others. Imagine floating whole soft beans.

Add broth (or water + bouillon) and simmer. It takes about 15-20 minutes to simmer until the texture is to your liking (soupy, savory, your favorite) and everything is delicious and hearty. Add cabbage and vinegar, mix, and mash. Simmer for 10-15 minutes, until cabbage is completely tender and all flavors have blended. Season with salt, pepper, and vinegar.

Remove from heat and stir in half of the dill. Divide into bowls and garnish with dill and reserved curly onions. Add olive oil (or small chunks of softened butter, live a little) and a crack of black pepper. Not that you need my permission, but if you’re in the mood, sour cream is also great here.

FAQs

Conclusion – Dilly Bean Stew

This Dilly Bean Stew recipe is a must-try for you because when I tried it for the first time I became a fan of it. So just try it now.

Also do read the following few articles you might wanna read.

• Healthy Dinner Ideas For You to Know
• Will eating more hot red chilis help you live longer?
• What Are The Chinese Food Essentials You Should Avoid?
• The Best Krunchers Chips
• Red Olive | You Need to Know About This Food Place