White Beans with Broccoli Rabe and Lemon

By Beans, Side dish, Vegetarian Sautéing

June 4, 2020

I love broccoli rabe, which is also known as rapini, and I am always trying to find new ways to make it. This White Beans with Broccoli Rabe and Lemon recipe is really good. You fry the slices of lemon and garlic in olive oil before adding the broccoli and beans. The recipe calls for anchovies, but I didn't have any, so I left them out. I know some people will be outraged, but "tant pis", which means TOO BAD in French (and happens to be the name of our family cat!).

Prep: 10 mins
Cook: 15 mins
Yields: 4 Servings

Ingredients

3 tablespoons olive oil

1 small lemon, very thinly sliced, seeds removed

2 anchovy fillets packed in oil

4 garlic cloves, thinly sliced

½ bunch broccoli rabe, chopped

Kosher salt and freshly ground black pepper

2 x 15-ounce cans cannellini (white kidney) beans, rinsed

¼ cup fresh flat-leaf parsley leaves

2 tablespoons finely grated Parmesan, plus more for serving

Crushed red pepper flakes (optional)

Directions

1Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies, and garlic. Cook, stirring occasionally, until the 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. 

2Add 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 Parmesan. 

3Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan. 

Recipe by Alison Roman, Bon Appétit, December 2013.

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