Twenty Twenty Stew

40 minServes 10

A creamy white bean and cabbage stew thickened by smashing beans, finished with fresh dill and crispy onions.

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prepPreheat Instant Pot or pressure cooker to high pressure setting
60 g unsalted butter, plus more (optional)	Heat butter & oil, cook onions with salt, 5–8 min	Transfer 1/4 of onions to a bowl for topping	Add beans, season, smash some beans to thicken	Add broth, simmer 15–20 min until desired consistency	Add cabbage & vinegar, pressure cook high 1 min, quick release	Season with salt, pepper & more vinegar to taste	Stir in half the dill, serve with reserved onions, dill, oil & sour cream
60 ml extra virgin olive oil, plus more
2 large yellow onions, thinly sliced
1 pinch kosher salt, freshly ground, plus more to taste
4 (15-ounce / 425 g) cans white beans (navy & canellini preferred), drained and rinsed
2 L tap water
60 g better than bouillon (chicken or roasted vegetable, or no-chicken)
1/2 head green cabbage (roughly 8–10 ounces / 225–280 g), core removed, coarsely chopped
30 ml white distilled vinegar or fresh lemon juice
15 g fresh dill, coarsely chopped
Sour cream for serving (optional)

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