Servings: serves 4
This butterbean stew is a perfect example of a recipe that is greater than the sum of its parts. These humble, store-cupboard ingredients, when treated correctly, create a comforting dish with deep umami flavours and a rich, creamy texture. Cabbage and sugar kelp both lend a bit of crunch, so every mouthful is different. This dish is perfect for a spring evening and requires little preparation. Top with chilli flakes if you prefer a bit of heat, and as always, feel free to swap out your regular salt for Arctic Seaweed Salt for extra seaweed goodness!
Instructions:
- Heat the butter and oil in a large sauté pan over a medium-high heat, until foamy. Add the onions, cover and cook for about 10 minutes, stirring occasionally. The onions should be just starting to caramelise. Use a slotted spoon to transfer about a quarter of the onions to a bowl and set aside.
- Add the garlic to the pan and continue to cook until fragrant, around 2 minutes.
- Add the beans and season with salt and pepper. Use the back of a spoon to gently crush around half of the beans – the starch will help thicken the stew.
- Add the stock, bring the mixture to a boil and immediately turn down to a simmer. Simmer for 15-20 minutes.
- Add the cabbage and vinegar, stirring until everything is coated in the sauce and the cabbage is starting to wilt, but still retains a bite (around 10 minutes). Season with salt, pepper and vinegar to taste.
- Remove from the heat and stir in half the dill, and three quarters of the sugar kelp. Divide between four bowls, topping each with the remaining dill, onions, sugar kelp, a drizzle of olive oil and some extra black pepper.
- Serve and enjoy with crusty bread.
