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Justine Doiron

just real good food

Beans + Grains + Bowls, Dairy Free, Gluten Free, Recipes, Salads + Soups, Special Diets, Vegan, Vegetarian · September 3, 2022

Lemon Dill & Red Pepper Beans

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Finished Lemon Dill & Red Pepper Beans

The seasons are changing (I thought this day would never come) and that means my recipes are changing with it. There is no better transition than these Lemon Dill & Red Pepper Beans. These are cozy but still bright, healthy yet comforting, vegan and filling and made with care in one pot. They are the perfect meal to bring you into fall.

These beans utilize ingredients that shine best in September. The farmer’s markets are filled with peppers– hot, sweet, mild, you name it– and this recipe helps bring them to life. Add some aromatics, lemon and olive oil, and you have a simple dinner that is ready to be packed away for meal prep or enjoyed right away.

Plus what I love about this simple, vegan bean stew is that it feels so good to make. It’s like I’m simultaneously giving myself the gift of a great fall meal while taking care of my body’s needs. It’s like a warm, healthy hug in a bowl, and I hope you love it just as much as I do.

Table of contents

  • Ingredients you will need for these dilly beans
  • Tools I recommend you have for this fall stew recipe
  • Tips and tricks when making these lemon dill beans
  • Looking for substitutes?
  • Looking for recipes similar to this vegan bean stew?
Beans on baking sheet ready to go in the oven

Ingredients you will need for these dilly beans

There are a decent amount of ingredients in this, but they all serve the purpose of building big flavor. Plus, they’re all pretty much pantry staples or easy to find in the store. Here is what you’ll need for this vegan stew:

  • 1/4 cup olive oil
  • 1/2 small yellow onion, diced finely
  • 2 cloves of garlic, grated with a microplane
  • 2 small aleppo peppers, or one small red bell pepper, sliced
  • 1 small fresno pepper, seeds removed, sliced
  • 1 (15-ounce) can white beans, drained and rinsed
  • 2 cups vegetable stock
  • 1 large lemon
  • 1 cup fresh dill, finely chopped
  • Salt & pepper as needed
  • Red wine vinegar as needed

FOR SERVING

  • 3 slices of multigrain bread
  • 1/4 cup feta or plant-based feta
Fresh dill

Tools I recommend you have for this fall stew recipe

The beauty of a one-pot recipe is that you don’t need many tools to go with it. For these lemon dill & red pepper beans, I recommend using the following:

  • 1 microplane – if you aren’t on the microplane game yet, let me shed some light: they are so helpful. So good for grating your garlic, ginger, parmesan or really anything. A microplane helps grate things finely, making it so that the garlic in your recipes kind of “melts” into the flavor of the recipe, instead of standing out in big clumps or pieces. I am so team microplane, and I really recommend one for this bean stew recipe.
  • 1 medium dutch oven – the beauty of these lemon dill beans is that they start and end in one pot. And there is no better pot than a dutch oven. I love either Le Crueset or Staub, but you can’t go wrong with either.
Bean stew simmering in pot

Tips and tricks when making these lemon dill beans

When making these beans there are a few tricks, but the biggest one is patience. This stew is all about slow cooking and truly enjoying the time you spend over the stove. Outside of making sure these beans simmer to perfection, here are my big tips:

  • Embrace your knife work – The smaller the dice of the onion, the better the result of the stew. Same with the dill! You want these elements to melt in seamlessly with these beans, instead of standing out in big chunks. The small the pieces you can make, the more satisfying each bite will be.
  • Make sure the onion is fully cooked down before adding in the other elements of the recipe – This is so that the onion “melts” into the beans, which will give you all the flavor and none of the unpleasant onion bite you might encounter in dilly bean recipes.
  • Take the beans off the heat before adding the lemon and the dill – This helps them preserve a bit of their bright flavor. If you cook these into the beans, they will still taste delicious, but if you add them after the beans are done cooking, you get a more acidic and herbaceous flavor.
Freshly cut bread

Looking for substitutes?

Here are a few substitutes if you can’t find some ingredients for these dilly beans:

  • No fresno peppers? Try a pinch of red pepper flakes, a scoop of Calabrian chili paste or a few birds eye chilies (seeds removed of course!) You just want some heat to make this recipe work.
  • No lemon? A strong white wine vinegar will work. You just want a big kick of acid to contrast with the richness of the beans.
  • And lastly, no dill? I am so sorry, but PLEASE use dill on this one. I’ve tried it with other herbs and it just doesn’t hit the same. Trust me!
Finished Lemon Dill & Red Pepper Beans

Looking for recipes similar to this vegan bean stew?

I have tons of comforting, plant-based recipes on the site! Here are a few that I absolutely love:

Sungold Tomato Farro with Basil & Feta
This recipe is short, simple and perfect. It's a take on a classic, sungold tomato pasta, but in the version of a wholesome, filling farro bowl. It's quick, easy and a summer favorite.
Check out this recipe
Zhoug Beans with Crispy Potatoes
These zhoug beans are an easy, no-cook way to get a bright green, ultra-satisfying, extra-gorgeous meal on the table. And if you are up for cooking, you can pair them with these perfect crispy potatoes to truly make the full meal.
Check out this recipe
Za’atar Butter Bean Salad
I can only describe this salad as an amalgamation of colors and flavors that I love, with a hit of za'atar that keeps everything together. It's a perfect summer salad. Use ripe and juicy cherry tomatoes, preferably as red as you can get them, and let the butter beans and picked red onions bring the whole salad up another level. Parsley is there for some *greenage* but I wouldn't be mad at you if you also wanted to throw a little lettuce in the mix!
Check out this recipe

And that’s it for these Lemon Dill & Red Pepper Beans!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.

Lemon Dill & Red Pepper Beans

5 from 4 votes
These Lemon Dill & Red Pepper Beans are one of my favorite things to make in the early fall. They use peppers in their peak season, utilizing two sweet and one hot to make the beans truly balanced. Add dill, lemon and a bit of vegan (or normal!) feta and you have the perfect wholesome comfort meal.
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:20 minutes mins
Total Time:35 minutes mins
Course: Main Course
Cuisine: American
Keyword: beans, dill, soup
Servings: 3 servings

Equipment

  • 1 microplane
  • 1 medium dutch oven

Ingredients

  • 1/4 cup olive oil
  • 1/2 small yellow onion diced finely
  • 2 cloves of garlic grated with a microplane
  • 2 small aleppo peppers or one small red bell pepper, sliced
  • 1 small fresno pepper seeds removed, sliced
  • 1 (15-ounce) can of white beans drained and rinsed
  • 2 cups vegetable stock
  • 1 large lemon
  • 1 cup fresh dill finely chopped
  • Salt & pepper as needed
  • Red wine vinegar as needed

For serving

  • 3 slices of multigrain bread
  • 1/4 cup feta or plant-based feta

Instructions

  • Put a medium dutch oven on medium heat. Add in the olive oil and let it come to temperature for about 2-3 minutes.
  • Add in the diced onion, it should sizzle when it hits the oil. Cook the onion for about 4-5 minutes, stirring occasionally. You want it to soften but not brown, so lower the heat if you need to.
  • Season with salt to taste and add about 1/2 cup of the vegetable stock. Let the onion simmer in this until it becomes soft and transluscent, another 3-4 minutes. You're aiming to almost melt the onion into the oil, so you get all of the flavor but not big onion chunks.
  • When the broth has completely evaporated, add in the grated garlic and give it a quick stir. Then add in the sliced peppers and season again with salt as needed. Let these elements cook down for 1-2 minutes to let the peppers soften.
  • Add in the beans and the rest of the vegetable stock. Season with more salt and a few cracks of black pepper. Let this simmer for another 2-3 minutes.
  • Remove the soup from the heat and add the juice from one lemon and the dill. Stir to combine. Taste and season with salt, pepper and maybe a splash of red wine vinegar if you feel you need it.
  • Serve in a bowl with a toasted slice of bread, a sprinkle of feta and a few cracks of black pepper!

Posted In: Beans + Grains + Bowls, Dairy Free, Gluten Free, Recipes, Salads + Soups, Special Diets, Vegan, Vegetarian

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Comments

  1. Siobhan says

    September 4, 2022 at 6:33 pm

    Loved this recipe! I used a red bell pep and a poblano! The dill at the end made it so fresh and definitely can’t image it with any other herb. Will absolutely be adding to my regular rotation!

    • Justine says

      September 4, 2022 at 10:18 pm

      I’m so glad you loved it! And you called it – dill is so so so the best for this. Thank you for taking the time to leave a comment and review!

  2. Baylee says

    September 5, 2022 at 1:19 am

    How do you cook your beans before you add them in this recipe? I’m eager to make it.

    • Justine says

      September 5, 2022 at 11:17 pm

      Hello! For the simplicity of the recipe, I used canned beans for this preparation! If you have dry navy beans, I suggest soaking them for 24 hours, then simmering them in this recipe for at least 30 minutes to soften them. I hope this helps!

  3. Katelyn says

    September 6, 2022 at 11:03 pm

    5 stars
    Delish!!! so simple to make and so flavorful and fresh! Thank you Justine!

    • Justine says

      September 7, 2022 at 2:34 pm

      I’m so glad you made it! This one is one of my favorites so I’m glad you loved <3

  4. Dana says

    September 8, 2022 at 1:26 am

    5 stars
    So good & easy! Highly recommend 🙂

    • Justine says

      September 8, 2022 at 2:46 pm

      Thank you for taking the time to rate and review them! I’m so glad you liked the recipe <3

  5. Samantha Bambic says

    September 10, 2022 at 3:12 pm

    Made this for 10am breakfast because who’s says you can’t! It is incredibly delicious and wholesome, just the perfect recipe to transition season! Thank you for sharing!

    • Justine says

      September 12, 2022 at 10:43 am

      Omg as a weekend breakfast this sounds IDEAL – I’m so glad you made it!

  6. Brittany says

    September 13, 2022 at 3:07 am

    Absolutely incredible dish. Easy enough for a week night but as impressive as a weekend masterpiece!!! I added some small diced chicken breast during the onion/broth phase and it cooked in perfectly. Paired with some simple arugula salad and đŸ„č. Justine, ilysm, this was everything. Thank you

    • Justine says

      September 19, 2022 at 3:06 pm

      This comment gave me life – I’m so grateful you made it and even more grateful for your review! Appreciate you being here more than you know!!

  7. Rachel says

    September 15, 2022 at 12:55 am

    LOVED this recipe!! So quick and FULL of flavor. I couldn’t find the peppers listed at our grocery so I used a couple spoons of TJ’s Bomba sauce and it was đŸ‘ŒđŸ».

    • Justine says

      September 19, 2022 at 3:04 pm

      That sounds amazing – I’m so thrilled you liked it!

  8. Angie says

    September 15, 2022 at 11:40 pm

    Made this tonight. Absolutely no leftovers (well a bit of soup left and I saved that so I can have it with some crusty bread tomorrow
that’s how good it is!!) It’s so refreshing.

    • Justine says

      September 19, 2022 at 3:04 pm

      This comment made me so happy – I’m so thrilled you enjoyed the recipe!

  9. Julia says

    September 16, 2022 at 5:06 pm

    Hi!! I’m so excited to make this. Do you think leftovers would keep well in the freezer to be enjoyed later?

    • Justine says

      September 19, 2022 at 3:02 pm

      Absolutely! These are my absolute favorite for meal prep for that exact reason 🙂

  10. Laura says

    September 18, 2022 at 11:41 pm

    I went to the farmer’s market and got one of each pepper there – from bell pepper to habanero and everything in between to make this dish – it is so so wonderful!! Thank you for the new recipe!

    • Justine says

      September 19, 2022 at 3:01 pm

      I’m so thrilled you made it! And I love how you diversified the peppers 🙂

  11. Louisa says

    September 21, 2022 at 11:16 am

    5 stars
    I was in a total funk and made this last night followed by your bed time oats. Both recipes were so comforting and making them was such a nice way to spend the evening. Thankyou for everything you do!!

    • Justine says

      September 23, 2022 at 10:22 am

      This comment means so much to me! I’m so glad you enjoyed both recipes – and thank you for taking the time to leave a comment and review 🙂

  12. Nicole K says

    September 23, 2022 at 1:09 am

    5 stars
    This is the definition of comfort food. I had to make substitutions on the peppers, but it still turned out amazing. The addition of dill at the end is GENIUS. I can’t wait to make this again.

    I love every recipe you make, so I have to ask: is there any possibility of a cookbook in the future?

    • Justine says

      September 23, 2022 at 10:20 am

      Thank you so much for this comment! And not to spill too much tea – but I’m trying to sell a cookbook right now! Stay tuned for updates 🙂

  13. Paige says

    September 27, 2022 at 1:11 am

    This recipe is incredible – it actually made me fall in love with cooking after a bit of a funk. I’ve made this a couple times, only added lemon, dill, feta, and red wine vinegar to what I’ve served, and the rest keeps well for leftovers – rinse and repeat. Can’t speak for how’d it keep altogether, but I’m sure it’s fab

    • Justine says

      September 27, 2022 at 3:15 pm

      I’m so glad you liked it – thank you for taking the time to leave a comment, I appreciate it more than you know!

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