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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.
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
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!