White Beans with Broccoli Rabe and Lemon
A savory Italian-inspired dish combining tender cannellini beans with bright broccoli rabe and lemon, enriched with anchovies, garlic, and Parmesan cheese. This hearty and nutritious meal offers a perfect balance of flavors and textures.
Ingredients
- •3 tablespoons olive oil
- •1 small lemon
- •2 fillets anchovy fillets
- •4 cloves garlic
- •½ bunch broccoli rabe
- •to taste Kosher salt and pepper
- •2 cans cannellini beans
- •½ cup flat-leaf parsley
- •2 tablespoons Parmesan cheese
- •to taste red pepper flakes
Cooking Instructions
- 1.
Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies, and garlic. Cook, stirring occasionally, until lemon is softened and brown in spots and anchovies fall apart, about 5 minutes. Add broccoli rabe; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.
10 min
- 2.
Add beans and 1/2 cup water to pot. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes. Mix in parsley and 2 tablespoons Parmesan.
5 min
- 3.
Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan.
2 min
