Dilly Bean Stew with Cabbage and Frizzled Onions

yield Serves 4

Another Alison Roman bean stew!

ingredient amount procedure
Unsalted butter 2 tablespoons
Olive oil 2 tablespoons
Large onion, thinly sliced 1
kosher salt
freshly ground black pepper
Heat butter and oil and cook onions
Transfer some onions to a bowl
White beans 30 ounces (2 cans)
kosher salt
freshly ground black pepper
Add beans and smash
Vegetable or chicken broth 4 cups
Add broth and simmer
Cabbage, coarsely chopped 8-10 ounces (¼ of a head)
White distilled vinegar 1 tablespoon
Add cabbage and vinegar and simmer
dill, coarsely chopped ½ cup
Remove from heat and add dill
dill, coarsely chopped ½ cup
frizzled onions
Olive oil
Unsalted butter
freshly ground black pepper
Sour cream (optional)
Serve
  1. Heat butter (if using) and olive oil in a medium pot over medium–high heat (if not using butter, add 2 more tablespoons olive oil). Add onion and season with salt and pepper. Cook, without stirring too much or too frequently, so they get nicely browned and frizzled over 5–8 minutes.
  2. Using a slotted spoon, transfer ¼ of the onions to a small bowl; set aside (for topping!).
  3. Add the beans and season with salt and pepper. Using a wooden spoon or spatula, smash some of the beans into the pot, breaking them up to release the creamy, starchy interior.
  4. Add the broth and bring to a simmer. Simmer until the texture is to your liking (soupier, stewier, you choose) and everything is tasting nice and savory, 15–20 minutes or so.
  5. Add the cabbage and vinegar, stirring to wilt. Simmer until the cabbage is totally tender and all the flavors have melded, 10–15 minutes. Season with salt, pepper and more vinegar if you like.
  6. Remove from heat and stir in half the dill.
  7. Divide among bowls and top with more dill and some of those reserved frizzled onions. Give another drizzle of olive oil (or a teeny knob of softened butter, live a little) and crack of black pepper. Not that you need my permission, but if the mood strikes, sour cream is also great here.
The secret is in the treatment of the ingredients: The onions must be frizzled (somewhere between an onion that’s been caramelized and fried) for the correct depth of flavor, and the beans must be cooked and lightly crushed before any liquid is added (or your stew will forever be a soup).