Join KindChef Dani Crichton (aka Sly Rooster: https://slyrooster.com/) to make Dilly Bean Stew with Cabbage and Frizzled Onions (based on AlisonRoman.com) After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Dilly Bean Stew with Cabbage and Frizzled Onions
Ingredients
- 1/2 cup unsalted butter, plus more (optional)
- 1/2 cup olive oil, plus more
- 4 large onions, thinly sliced
- kosher salt, freshly ground black pepper
- 8 15-ounce cans white beans such as navy, butter, cannellini, drained and rinsed
- 16 cups vegetable or chicken broth (or 16 cups water plus 4–6 tablespoons better than bouillon)
- 1 head of cabbage, core removed, coarsely chopped
- 4 tablespoons white distilled vinegar
- 4 cups dill, coarsely chopped
- Sour cream
Instructions
- Heat butter (if using) and olive oil in a medium pot over medium–high heat (if not using butter, add 1/4 cup more olive oil). Add onions and season with salt and pepper. Cook, without stirring too much or too frequently, so they get nicely browned and frizzled over 5–8 minutes. You do not want jammy, caramelized onions, but you also do not want burnt onions, so just adjust the heat and frequency of stirring as needed.
- Using a slotted spoon, transfer ¼ of the onions to a small bowl; set aside (for topping!).
- Add the beans and season with salt and pepper. Using a wooden spoon or spatula, smash some of the beans into the pot, breaking them up to release the creamy, starchy interior (this is what will thicken your stew). I say “some of” because we are not making refried beans, nor are we making bean pureé– but we do want to have some that are more broken down than others. Think whole, tender beans swimming in a pot of creamy, broken down, lightly brothy beans.
- Add the broth (or water + bouillon) and bring to a simmer. Simmer until the texture is to your liking (soupier, stewier, you choose) and everything is tasting nice and savory, 15–20 minutes or so. Add the cabbage and vinegar, stirring to wilt. Simmer until the cabbage is totally tender and all the flavors have melded, 10–15 minutes. Season with salt, pepper, and more vinegar if you like.
- Remove from heat and stir in half the dill. Divide among bowls and top with more dill and some of those reserved frizzled onions. Give another drizzle of olive oil (or a teeny knob of softened butter, live a little) and crack of black pepper. Not that you need my permission, but if the mood strikes, sour cream is also great here.
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Dilly Bean Stew with Cabbage and Frizzled Onions” and “vegetarian.” When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- New location! Interfaith Works New Leaf Shelter 5320 Marinelli Road, Rockville. Drop off weekdays, 10 am-6 pm.
- 5171 Manning Place NW (in the Palisades neighborhood in DC). NOTE: Soups dropped here must be vegetarian or Halal only, please.
- Here2Help @ Bethesda Presbyterian Church, 7611 Clarendon Road, Bethesda. (Go down driveway next to brick house just before the church on Clarendon and look for coolers labeled for soup donations). Drop off Sundays, 9:30 am-12 noon.
- Homes Not Borders 3610 East St., Landover. Drop off daily 10 am-2 pm. NOTE: Soups dropped here must be vegetarian or Halal only, as they will be shared with newly arriving refugee families in the area.
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Thursdays, or Fridays 9-11 am.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- Community Refrigerators located in Los Angeles.
See you in the KindSoup kitchen!
Learn more about this KindWorks program
