Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

White Beans with Broccoli Rabe and Lemon

Published by Alison Roman in bonappetit.com on December 2013

 

If you like bold, assertive flavors - like broccoli rabe and lemon - this rustic white bean side dish is for you. Try it with roast chicken or pork tenderloin.

Ingredients
SERVINGS: 4
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 15-oz. 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)


Preparation
ACTIVE: 15 MIN TOTAL: 25 MIN
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 Tbsp. Parmesan.


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

 

Source: http://www.bonappetit.com/recipe/white-beans-with-broccoli-rabe-and-lemon