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15 minute skillet stew made from white beans, walnuts and dill and topped with dairy free yogurt

15-Minute White Bean Stew with Dill

Cook time: 15 mins
Yield: 4 as a topping

Description

Serve over Simple Baked Sweet Potatoes, with a Pot of Rice, or on a bed cooked quinoa or other cooked grains.
Serve with your choice of the following toppings: remaining sliced scallion greens and extra chopped fresh dill, chopped roasted walnuts, plant-based or whole-milk plain yogurt, and Tahini Drizzle (1/4 cup tahini, 3 tablespoons water, 2 tablespoons lemon juice, and a sprinkling of salt whisked together)

Ingredients

  • 2 tablespoons olive oil
  • 6 scallions, sliced, white and green parts divided
  • 2 teaspoons paprika
  • 1 teaspoon each: garlic powder and cumin
  • 2 cans (15-16 oz each) white beans, undrained
  • 1 can (14.5 oz) petite-diced tomatoes
  • 2 tablespoons chopped fresh dill

Instructions

  • Heat oil over medium-high heat in a large skillet. Add scallion whites; sauté until softened, 3 to 4 minutes. Add seasonings; cook until fragrant, a minute or so. Add white beans and tomatoes and bring to a simmer. Reduce heat to medium-low; simmer, stirring occasionally, until liquid thickens to stew consistency (beans will just start to stick to pan bottom), 10 to 12 minutes. Stir in dill and serve.