BEANS WITH
ROASTED
ONIONS

BEANS WITH
ROASTED
ONIONS

Bohnen mit gerösteten Zwiebeln in Gusseisenpfanne, garniert mit Dill und geschrotetem Pfeffer. Angerichtet auf Holzbrett mit silber Löffel und grauer Servierte.
Photo: Katja Mathes

DID YOU ALREADY KNOW?

White wine vinegar

is not only a tasty condiment in the kitchen, but also has a number of impressive health-promoting properties? Obtained through the fermentation of white wine, this vinegar can increase the feeling of satiety and therefore help with weight management. It is also said to have a blood sugar-controlling effect. In addition, the consumption of white wine vinegar stimulates the production of stomach acid, allowing nutrients to be absorbed more efficiently. The polyphenols produced during fermentation also have antioxidant properties that can help to reduce oxidative stress reactions in the body, which in turn can lead to a reduction in inflammation. Nevertheless, white wine vinegar should be consumed in moderate amounts.

Bohnen mit gerösteten Zwiebeln in Gusseisenpfanne, garniert mit Dill und geschrotetem Pfeffer. Angerichtet auf Holzbrett mit silber Löffel und grauer Servierte.
Photo: Katja Mathes

PREPARATION

  1. Heat the olive oil in a medium saucepan.
  2. Cut the onion into small cubes and add them to the olive oil in the pan.
  3. Fry the onion cubes for approx. 5 minutes until they are nicely browned (tip: don’t stir too often and much).
  4. Meanwhile, season with salt and pepper.
  5. Adjust the heat and stirring accordingly to make sure your onions turn out perfectly – neither jammy caramelized nor burnt.
  6. Set aside 1/4 of the roasted onions in a small bowl to use as a garnish later.
  7. Drain and then wash the beans.
  8. Add the beans to the pot and season with salt and pepper.
  9. Use a wooden spoon or spatula to mash some of the beans in the pot to release the creamy, starchy texture – this will give us a creamier consistency.
  10. Really only mash a few beans and not all of them, you don’t want a bean puree.
  11. Add the stock and bring everything to a simmer.
  12. Let everything simmer for 15-20 minutes – the longer, the creamier it will be.
  13. Cut the cabbage into bigger strips.
  14. Rinse and drain the cabbage leaves.
  15. Add the cabbage and white wine vinegar to the beans and stir well.
  16. Simmer everything together for another 10-15 minutes until the cabbage is soft.
  17. Season to taste with salt, pepper and more wine vinegar.
  18. Remove the pan from the heat and stir in half the dill.
  19. Divide into bowls and garnish with the remaining dill and reserved roasted onions.
  20. If you like, you can add a dash of olive oil and a pinch of black pepper.

INGREDIENTS FOR 4 PORTIONS

4 tablespoons olive oil, optionally more

1 large onion

salt

freshly ground black pepper

2 jars of white beans such as cannellini

4 cups vegetable stock

1/4 of a head of white cabbage

1 tablespoon white wine vinegar

1 cup dill

DID YOU ALREADY KNOW?

White wine vinegar is not only a tasty condiment in the kitchen, but also has a number of impressive health-promoting properties? Obtained through the fermentation of white wine, this vinegar can increase the feeling of satiety and therefore help with weight management. It is also said to have a blood sugar-controlling effect. In addition, the consumption of white wine vinegar stimulates the production of stomach acid, allowing nutrients to be absorbed more efficiently. The polyphenols produced during fermentation also have antioxidant properties that can help to reduce oxidative stress reactions in the body, which in turn can lead to a reduction in inflammation. Nevertheless, white wine vinegar should be consumed in moderate amounts.

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