White Beans and Charred Broccoli with Parmesan
A hearty Mediterranean-inspired dish combining tender white beans with charred broccoli, sharp Parmesan, and bright lemon. The dish is enriched with anchovies and finished with a generous drizzle of olive oil.
Ingredients
- •2 cups dried large white beans
- •3 ounces Parmesan with rind
- •1 whole onion
- •1 head garlic
- •1 to taste Kosher salt
- •1½ pounds broccoli
- •½ cup olive oil
- •1 to taste black pepper
- •4 fillets anchovy fillets
- •2 strips lemon zest
- •¼ cup lemon juice
Cooking Instructions
- 1.
Drain beans and place in a large heavy pot. Remove rind from Parmesan and add rind along with onion and garlic to beans. Pour in water to cover by 2"; season with salt. Bring to a boil, reduce heat, and simmer, adding water as needed to keep beans submerged, until beans are tender, about 2 hours. Let cool. Discard vegetables and Parmesan rind, then drain.
120 min
- 2.
Preheat oven to 450°F. Toss broccoli with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and lightly charred, 15 to 20 minutes. Let cool.
20 min
- 3.
Finely chop half of broccoli and toss in a large bowl with anchovies, lemon zest, lemon juice, and beans. Shave half of Parmesan over and add remaining broccoli and 1/4 cup oil; toss and season with salt, pepper, and more lemon juice, if desired. Shave remaining Parmesan over.
10 min
