Despite the misleading name, there are no green beans in this stew. What really steals the show here is, yes, the dill, and also the onions! Alison Roman’s method of “frizzling” onions is one of my favorite techniques; using a higher heat than a normal sauté makes a dark brown color and brings a lot of deep, savory flavor out of your onions. Unlike a lot of hearty winter stews, the fresh dill and generous use of vinegar lifts this recipe and will fill you up without weighing you down.
ingredients
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 white beans such as navy, butter, cannellini, drained and rinsed
4 cups vegetable or chicken broth (or 4 cups water and 1-2 tbsp 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 desired
For Cooking Instructions Visit:
https://www.alisoneroman.com/recipes/dilly-bean-stew-with-cabbage-and-frizzled-onions