White Beans with Broccoli Rabe and Lemon

Got around to making a recipe from my pile of them that I’ve been meaning to get to for awhile.  This time I took a stab at White Beans with Broccoli Rabe and Lemon from Bon Appetit.  It sounded interesting because you actually eat the lemon.  Had to try it.


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)

IMG_2526[1]-Ok, the first fun part of this was getting the broccoli rabe at the store.  It was mixed in with every other one of the leafiest, darkest greens possible.  It was also labeled by its non-normal name — rapini.  Why must they have done this to me?  I was about to fold and just use broccoli.

-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.  In the middle of making it, I decided there was not nearly enough broccoli rabe in there, so added a ton more (that’s why below some stuff is bright green, some is less so).  Mix in parsley and 2 Tbsp. Parmesan.
-Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan.
This was quite good.  The lemon was nice and soft and gave good zing to the dish.  Definitely keeping the recipe.

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