Brothy Beans with Dill
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.
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Servings: 4
Calories: 423kcal
Equipment
- Large pot
Ingredients
- 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
For serving:
- ¼ cup crème fraîche
- ½ lemon juiced
- Salt
Instructions
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.
To serve:
- Ladle the brothy beans into shallow bowls. Drizzle with the lemony crème fraîche. Enjoy!
Nutrition
Calories: 423kcal | Carbohydrates: 59g | Protein: 13g | Fat: 16g | Sodium: 490mg | Fiber: 10g | Sugar: 4g | Vitamin C: 38mg
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