• Home
  • About
  • Recipes
    • Baking + Sweet
      • Bread
      • Bars & Brownies
      • Cookies
      • Cakes
      • Muffins
    • Breakfast
      • Toasts
      • Oats
      • Granola
      • Pancakes
    • Beans + Grains + Bowls
    • Dips + Spreads + Toppings
    • Pasta
    • Salads + Soups
    • Snacks + Sides
    • Vegetables
    • Vegetarian Proteins
    • Fish
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Vegetarian
      • Vegan
  • Index
  • Newsletter
  • Contact Me

Justine Doiron

just real good food

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

Lemon Dill & Red Pepper Beans

Jump to Recipe Print Recipe

The seasons are changing (I thought this day would never come) and that means my recipes are changing with it – and there is no better transition than these red pepper dilly beans. These are cozy, but still bright. Healthy but 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, some lemon and some 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 one-pot meal is that it feels GOOD to me. It feels 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 lemon dill & red pepper 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?

Ingredients you will need for these lemon dill & red pepper beans

There are a decent amount of ingredients in this, but they all serve the purpose of building BIG flavor. Plus the perk? They are 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 oz. 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

Tools I recommend you have for this fall stew recipe

The beauty of a one-pot recipe is that you don’t need to 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 – GIRL LET ME TELL YOU. They are so good. So 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.

Tips and tricks when making these lemon dill beans

When making these beans there are few tricks, but the biggest one is patience. This stew is all about slow-cooking and really 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.

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!

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 Cumin Potatoes
These 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 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 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 oz. 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

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 in 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 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, Special Diets, Vegan, Vegetarian

Get exclusive Justine Snacks content

You’ll Also Love

Joe & the Juice Tunacado Sandwich Recipe – Tonnato-cado
Vegan Buttermilk Biscuit - single servingSingle Serving Vegan “Buttermilk” Biscuit
Berries & Cream Oatmeal BolwBerries & Cream Oatmeal Bowl

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 🥹. 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 👌🏻.

    • 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!

Next Post >

Melon & Tomato Salad with Cilantro Nước Chấm

Hey! I'm Justine. A recipe developer, highly dedicated eater, bread enthusiast and overall carb queen. It's a lot to fit into one bio, I know. But I'm so glad you're here! This is where I store all my recipes, feel free to take a look around!

Reader Favorites

  • Blueberry Cookies | Vegan & Naturally Blue!
  • Baked Kale Salad with Crispy Quinoa
  • Brussels Sprout Salad with Anchovy Tahini & Za’atar Chickpeas

hey there

I'm Justine. A recipe developer, highly dedicated eater, bread enthusiast and overall carb queen. It's a lot to fit into one bio, I know. But I'm so glad you're here! This is where I store all my recipes, feel free to take a look around!

trending now

  • Brussels Sprout Salad with Anchovy Tahini...
  • Single-Serving Craftsman & Wolves ...
  • Baked Kale Salad with Crispy Quinoa
  • Blueberry Cookies | Vegan & Naturally...

Latest on Instagram

Over a year after our queen Emily Mariko put Craft Over a year after our queen Emily Mariko put Craftsman & Wolves on the radar of everyone outside of SF, it’s finally time for an homage recipe! (mostly because I’ve been craving it for a year tbh…I am very behind)

This isn’t a recreation, but instead a vegetarian (the original has pork sausage), sinlge-serving, almost cheesy-tasting variation. I used cornmeal for a little more substance and density, more spices than I can count (they’re all worth it, I promise), and a 6-minute egg, which when enclosed in the batter, stays jammy even after baking 🥚

The full recipe for this single muffin is on the site, and I hope it might make it into your long weekend somewhere 💚 Happy Saturday everyone

https://justinesnacks.com/single-serving-craftsman-wolves-the-rebel-within-muffin/
.
.
.
.
#egginahole #muffins #baking #singleserving
The reason why I am always telling my friends to s The reason why I am always telling my friends to sharpen their knives 🥺

https://justinesnacks.com/lemon-poppy-salad-with-stracciatella/

#lemonsalad #stracciatella #poppyseedsalad
SNACKS + CHEF! Today @ayesha_rare invited me int SNACKS + CHEF! 

Today @ayesha_rare invited me into her kitchen at @shukettenyc, one of my favorite places in NYC (and on the NYTimes top 100 list, NO BIG DEAL). 

If you haven’t been to Shukette, they are famous for their small plates, shareable menu and signature “rip & dip” style. Ayesha shared her famous pita recipe (look for that PUFF) and their smoked Arctic char dip - which, yes, I do pick favorites, and yes, that one is it 😍

I’m by no means a professional, so whenever I get to cook with one it’s the most fun thing in the world. As for the recipes, well, you’ll have to check in with Ayesha for those 😎 

**PS the audio might be less than great, but we were in a professional kitchen! With professionals! I’d sacrifice audio for pita any day 🙏

#shukette #cookingvideos
The re-done (and much better!) Gideon’s Cookie r The re-done (and much better!) Gideon’s Cookie remake recipe! Part 1 & 2 will be up in my stories - but long story short, I took one of the worst recipes on my blog, and after painful trial and error, turned it into one of my best.

This video is the culmination of about a week of testing of the iconic @gideonsbakehouse cookie, with various flours, bake times, chocolate and ratios thrown in the mix. 

I’m nowhere near a professional baker, just an enthusiast, so the full journey is on TikTok and reshared in my stories, just in case you want to see but don’t have that app! 

Plus the recipe will be linked in bio, after this much work I would never withhold it from you 💚🍪

https://justinesnacks.com/gideons-bakehouse-copycat-chocolate-chip-cookie-recipe/
.
.
.
#chocolatechipcookies #bakingscience #gideonsbakehouse
Olive oil muddled strawberry Paper Plane - and I’m so so excited to say this is #sponsored by my loves over at @getgraza!

You can check my stories for more info about why I love Graza and why you see them in *almost* every video, but when it comes to olive oil, they have one of my favorite systems. You can subscribe to get two bottles, the larger (The Sizzle) made specifically for cooking, and the smaller (The Drizzle) meant for finishing, dipping, swirling, whatever. And idk how to say this and not sound cheesy, but they’re more than just that brand you see everywhere on social media. Their team is great, their process is great, and their level of quality and flavor. is. great. Their product is all single-origin Spanish olive oil, so I can’t vouch for them more 🫡

And if you don’t want to subscribe, they’re now in Whole Foods! As someone who has known the founders from early on, I felt like a proud child.

Ok, I’m getting emotional. But this cocktail itself could not be easier (recipe in video!), and strawberries marinated in Graza’s single origin drizzle add a peppery note that you have to try at least once.

And last but not least, my code!! JUSTINESNACKS for $5 off your first Graza Duo (Sizzle and Drizzle). Buy Graza in my name to avenge me and I’ll love u forever 💚

Ok, oil on my children - and plz make this drink 🍹 

https://justinesnacks.com/strawberry-paper-plane/
What is essentially Pizza Toast, but all-grown-up. What is essentially Pizza Toast, but all-grown-up. Because a singular anchovy makes everything better. (Also my sourdough was just dying to be put to use)

The full recipe is on the blog, done in 15 minutes or less, and just really delicious. Although tbh my younger self would probably still prefer the microwaved version, which tbh I respect. 

And if there are any nostalgic recipes you made that you’d want recreated, let me know, I’m always down for another savory toast 🍕 

https://justinesnacks.com/pizza-toast/

#cherrytomatoes #pizzatoast #healthyrecipes
A peanut butter cold brew birthday cake! Gift gi A peanut butter cold brew birthday cake! 

Gift giving is not my love language, I’m more of a words of affirmation girl, so I wanted to make this video (and this cake!) my birthday present 🥹

This is the “Ashley’s Birthday Cake” recipe from @joannebchang’s book, Pastry Love. I used just traditional buttercream recipes for the chocolate, peanut butter and vanilla bean buttercreams. Oreo crumble was added, because you all insisted 😌

Happy Birthday @e_lipk4 💚

#cake #cakedecorating #birthdaycake
  • About
  • Privacy Policy
  • Contact Me

Copyright © 2023 Justine Doiron · Theme by 17th Avenue