The best quick dinner is one that comes together in a flash but is still loaded with flavor. This easy brothy beans with dill recipe does just that.
You all know I love a good brothy bean recipe and this easy beans recipe is no exception.
It comes together ridiculously fast and is a great “kitchen sink” dinner. Have some wrinkly greens? Toss them in! Some veggies that are past their prime? In ya go! Herbs that you haven’t found a place for yet? Add them here! It’s a quick dinner recipe that’s amenable to just about anything you have in your fridge or pantry.
In this brothy beans with dill recipe, I used lots of aromatics, beans, and pearl couscous to create a hearty, easy dinner. I finished it with fresh green beans and thinly sliced bok choy.
Want substitution suggestions? Check them out below!
- Celery and onion: Load up on your favorite aromatic! Try it with garlic, leeks, carrots, or shallot, or add diced peppers!
- Butter beans: Any white bean, like cannellini, navy, or great northern beans.
- Shredded bok choy: Try it with your favorite soup green, like spinach, kale, escarole, or arugula.
- Green beans: Add your favorite fresh or frozen veggie here. Sugar snap peas would be delicious! You can also add cauliflower or even sweet potatoes, but add them with the beans and adjust the cooking time to ensure they cook all the way. If using heartier veg, hold the pearl couscous until they are almost cooked through, and then add the pearl couscous.
- Fresh dill: Finish this soup with your favorite herb! Try it with parsley, basil, or minced scallions. Or add a sprinkle of dry parsley instead!
- Pearl couscous: Rice or any small pasta, like orzo or ditalini; adjust cooking time as needed.
- Crème fraîche: Finish with a dollop of sour cream, Greek yogurt, or a splash of heavy cream. It’s optional so you can skip it if you prefer.
Looking for more vegetarian recipes? Check my archives!
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Brothy Beans with Dill
- Large pot
- 1 tablespoon neutral oil
- 1 yellow onion peeled and diced
- 4 ribs celery trimmed and diced
- 3 tablespoons butter
- 1 teaspoon dry thyme
- 1 teaspoon paprika
- ¾ teaspoon garlic powder
- ½ teaspoon crushed red pepper
- 5 cups water or vegetable stock
- 15- ounce can butter beans drained and rinsed
- 1 cup pearl couscous
- 6 ounces baby bok choy trimmed and thinly sliced
- 8 ounces fresh green beans roughly chopped
- ¼ cup fresh dill roughly chopped
- Salt and pepper to taste
- ¼ cup crème fraîche
- ½ lemon juiced
Cook the aromatics:
- Heat oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes until it just begins to soften. Add the celery and cook an additional 5–7 minutes until it softens—season with salt.
Bloom the herbs:
- Melt the butter into the center of the pot. Once bubbly, add the dry thyme, paprika, garlic powder, and crushed red pepper. Toss to coat the aromatics and cook for 45 seconds until fragrant.
Simmer the broth:
- Add the water or stock, beans, and pearl couscous and bring to a boil. Reduce heat and simmer for 10–15 minutes until the couscous is almost al dente. Taste and season to your preferences.
Cook the vegetables:
- Add the bok choy and green beans and cook for an additional 5–7 minutes until the green beans are bright green and tender-crisp. Add the dill and cook for 1–2 minutes more. Taste and season once more to taste.
Prepare the crème fraîche:
- In a bowl, whisk together crème fraîche and lemon juice until smooth—season with a pinch of salt.
- Ladle the brothy beans into shallow bowls. Drizzle with the lemony crème fraîche. Enjoy!