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–+ servings

Lemon Dill & Red Pepper Beans

5 | 4 reviews
These Lemon Dill & Red Pepper Beans are one of my favorite things to make in the early fall. They use peppers in their peak season, utilizing two sweet and one hot to make the beans truly balanced. Add dill, lemon and a bit of vegan (or normal!) feta and you have the perfect wholesome comfort meal.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 3 servings

Equipment

Ingredients

  • 1/4 cup olive oil
  • 1/2 small yellow onion, diced finely
  • 2 garlic cloves, grated with a microplane
  • 2 small aleppo peppers , or one small red bell pepper, sliced
  • 1 small fresno pepper, seeds removed, sliced
  • 1 (15 oz) can white beans, drained and rinsed
  • 2 cups vegetable stock, divided
  • 1 large lemon
  • 1 cup fresh dill, finely chopped
  • Salt & pepper, as needed
  • Red wine vinegar, as needed
For serving
  • 3 slices multigrain bread
  • 1/4 cup feta or plant-based feta

Instructions 

  1. Put a medium dutch oven on medium heat. Add 1/4 cup of olive oil and let it heat up for about 2-3 minutes.
  2. Add the diced onion, it should sizzle when it hits the oil. Cook for about 4-5 minutes, stirring occasionally. You want it to soften but not brown, so lower the heat if you need to.
  3. Season with salt and add 1/2 cup of the vegetable stock. Let the onion simmer for 3-4 minutes, or until it becomes soft and translucent. You're aiming to almost melt the onion into the oil, so you get all of the flavor but not big onion chunks.
  4. When the broth has completely evaporated, add the grated garlic and give it a quick stir. Then add 2 aleppo peppers and 1 fresno pepper. Let these elements cook down for 1-2 minutes.
  5. Add the can of white beans and the remaining 1 1/2 cups of vegetable stock. Season with more salt and a few cracks of black pepper. Let this simmer for another 2-3 minutes.
  6. Remove from the heat and add the juice from one lemon and 1 cup of fresh dill. Stir to combine. Taste and season with salt, pepper, and a splash of red wine vinegar, if desired.
  7. Serve with a toasted slice of bread, a sprinkle of feta, and a few cracks of black pepper!
Serving: 1 bowlCalories: 408kcalCarbohydrates: 45gProtein: 15gFat: 20g