White Beans With Broccoli Rabe And Lemon Recipes

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WHITE BEANS WITH BROCCOLI RABE & LEMON



white beans with broccoli rabe & lemon image

Based on a recipe from Bon Appétit

Provided by Rosemary Stelmach

Time 30m

Number Of Ingredients 11

3 tablespoons olive oil
1 small lemon, very thinly sliced ((seeds removed))
2 anchovy fillets, packed in oil
4 garlic cloves, peeled & thinly sliced
1/2 bunch fresh broccoli rabe, trimmed & chopped ((about 8 to 10 ounces))
kosher salt & freshly ground black pepper
2 (15-ounce) cans cannellini beans, rinsed & drained
1/2 cup water
1/4 cup fresh italian parsley leaves, roughly chopped
2 tablespoons finely grated Parmesan cheese ((plus more for serving))
crushed red pepper flakes, for serving ((optional))

Steps:

  • 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.
  • Add beans and ½ 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 grated Parmesan.
  • Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with additional grated Parmesan.

WHITE BEANS WITH BROCCOLI RABE AND LEMON



White Beans with Broccoli Rabe and Lemon image

Provided by Alison Roman

Categories     Bean     Side     Kid-Friendly     Quick & Easy     Low Cal     High Fiber     Lunch     Healthy     Broccoli Rabe     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
1 small lemon, very thinly sliced, seeds removed
2 anchovy fillets packed in oil
4 garlic cloves, thinly sliced
1/2 bunch broccoli rabe, chopped
Kosher salt, freshly ground pepper
2 15-ounce cans cannellini (white kidney) beans, rinsed
1/2 cup fresh flat-leaf parsley leaves
2 tablespoons finely grated Parmesan, plus more for serving
Crushed red pepper flakes (optional)

Steps:

  • 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.
  • 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.
  • Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan.

SPICY WHITE BEAN STEW WITH BROCCOLI RABE



Spicy White Bean Stew With Broccoli Rabe image

Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you've got on hand. It's vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you're feeling more omnivorous. If you can't find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.

Provided by Alison Roman

Categories     weekday, soups and stews, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves
1/4 cup olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1 medium red or yellow onion, thinly sliced
Kosher salt and black pepper
2 to 3 tablespoons harissa or tomato paste
Red-pepper flakes (optional)
3 (15-ounce) cans large white beans, such as cannellini, butter or great Northern, drained and rinsed
4 cups vegetable or chicken broth
1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing
2 ounces feta or other salty cheese, such as queso fresco or pecorino, crumbled
1 cup parsley or cilantro, leaves and tender stems
Fried or medium-boiled eggs, for serving (optional)

Steps:

  • Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
  • Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
  • Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
  • Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
  • Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
  • Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
  • Serve with feta and parsley, and with eggs, if you like.

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