Alison Roman's Dilly Bean Stew with Drizzled Onions
Alison Roman's Dilly Bean Stew with Drizzled Onions
Ingredients
For the Stew
- 1/4 cup olive oil
- 1 yellow onion, medium, finely chopped
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1 28-ounce can canned diced tomatoes, undrained
- 4 cups vegetable broth
- 2 15-ounce cans cannellini beans, rinsed and drained
- 1/2 cup fresh dill, chopped, plus more for serving
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Drizzled Onions
- 1/2 red onion, small, thinly sliced into half-moons
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
Instructions
- 1
Prepare the drizzled onions: In a small bowl, combine the thinly sliced red onion, apple cider vinegar, 2 tablespoons of olive oil, and 1/4 teaspoon of kosher salt. Toss to coat and set aside to marinate while you prepare the stew, stirring occasionally.
⏱️ 5 min
- 2
Heat 1/4 cup of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 8-10 minutes.
⏱️ 10 min
- 3
Add the sliced garlic and red pepper flakes to the pot. Cook for another 2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 2 min
- 4
Pour in the canned diced tomatoes (undrained) and vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15 minutes to allow the flavors to meld.
⏱️ 15 min
- 5
Add the rinsed and drained cannellini beans to the stew. Stir in the 1/2 cup of chopped fresh dill. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Continue to simmer, uncovered, for another 10 minutes, or until the stew has thickened slightly and the beans are heated through.
⏱️ 10 min
- 6
Taste the stew and adjust seasoning as needed. Ladle the hot stew into bowls. Spoon a generous amount of the drizzled red onions over each serving. Garnish with additional fresh dill, if desired, and serve immediately.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Alison Roman's Dilly Bean Stew with Drizzled Onions
For the Stew
- 1/4 cup olive oil
- 1 yellow onion, medium, finely chopped
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1 28-ounce can canned diced tomatoes, undrained
- 4 cups vegetable broth
- 2 15-ounce cans cannellini beans, rinsed and drained
- 1/2 cup fresh dill, chopped, plus more for serving
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Drizzled Onions
- 1/2 red onion, small, thinly sliced into half-moons
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
Instructions
- 1
Prepare the drizzled onions: In a small bowl, combine the thinly sliced red onion, apple cider vinegar, 2 tablespoons of olive oil, and 1/4 teaspoon of kosher salt. Toss to coat and set aside to marinate while you prepare the stew, stirring occasionally.
⏱️ 5 min - 2
Heat 1/4 cup of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 8-10 minutes.
⏱️ 10 min - 3
Add the sliced garlic and red pepper flakes to the pot. Cook for another 2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 2 min - 4
Pour in the canned diced tomatoes (undrained) and vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15 minutes to allow the flavors to meld.
⏱️ 15 min - 5
Add the rinsed and drained cannellini beans to the stew. Stir in the 1/2 cup of chopped fresh dill. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Continue to simmer, uncovered, for another 10 minutes, or until the stew has thickened slightly and the beans are heated through.
⏱️ 10 min - 6
Taste the stew and adjust seasoning as needed. Ladle the hot stew into bowls. Spoon a generous amount of the drizzled red onions over each serving. Garnish with additional fresh dill, if desired, and serve immediately.
⏱️ 8 min