Autumnal Dilly Bean Stew
Ingredients
4 tbsp Biona Extra Virgin Olive Oil
1 large onion, thinly sliced
Salt and pepper
2x 400g cans Biona Cannellini Beans
950ml vegetable stock
¼ head of cabbage
1 tbsp white distilled vinegar
200g chopped dill
Method
- In a medium saucepan, heat up some olive oil. Once heated, add in the onion, seasoning with salt and pepper, and cook for 5-8 minutes or until the onions have browned nicely.
- Once the onion is browned, transfer ¼ of the onions into a small bowl to save for toppings.
- In the saucepan, add the cannellini beans and some extra salt and pepper seasoning. Lightly smash about half of the beans in the pan to help release their creamy interior, which will thicken the stew.
- Next, add in your vegetable stock and bring it all to a simmer for 15-20 minutes. Then, stir in the cabbage and vinegar, then continue to simmer for a further 10-15 minutes or until the cabbage is completely tender.
- Finally, add in half the dill and remove from heat. Now you are ready to serve up your stew, topping it with a drizzle of oil, extra dill and the leftover onions from earlier. Enjoy!
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