White Beans With Broccoli Rabe And Lemon Food

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

Ingredients

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

Ingredients

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.

BROCCOLI RABE AND CANNELLINI BEANS

Broccoli Rabe and Cannellini Beans image

Provided by Food Network

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds broccoli rabe
2 garlic cloves, minced
1/3 cup olive oil
1/3 cup chicken broth
1 teaspoon dried pepper flakes
Salt and pepper
2 cups cooked cannellini beans
1 pound orecchiette

Steps:

Trim and discard coarse leaves and tough stem roots from broccoli rabe. Cut off florets. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. In a large skillet set over moderate heat cook the garlic in the oil until lightly golden. Add the broccoli rabe, broth, red pepper flakes and salt to taste and cook the mixture, over moderately high heat, partially covered, stirring occasionally, for 3 minutes. Add the cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans heated through.
In a pot of boiling salted water cook the orecchiette until al dente. Drain. Add broccoli rabe mixture and toss to combine.

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