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White Beans and Charred Broccoli with Parmesan

3.5

(101)

Image may contain Plant Dish Food Meal and Vegetable
Ture Lillegraven

Gigante beans have a nutty, buttery flavor and creamy texture, and hold together when cooked.

Recipe information

  • Yield

    12 Servings

Ingredients

2

cups dried large white beans (such as gigante or corona), soaked overnight

3

ounces Parmesan with rind

1

onion, quartered

1

head garlic, halved crosswise

Kosher salt

1½

pound broccoli (about 3 small heads), coarsely chopped

½

cup olive oil, divided

Freshly ground black pepper

4

anchovy fillets packed in oil, drained, finely chopped

2

wide strips lemon zest, thinly sliced

¼

cup fresh lemon juice

Preparation

  1. Step 1

    Drain beans and place in a large heavy pot. Remove rind from Parmesan and add rind along with onion and garlic to beans. Pour in water to cover by 2”; season with salt. Bring to a boil, reduce heat, and simmer, adding water as needed to keep beans submerged, until beans are tender, about 2 hours. Let cool. Discard vegetables and Parmesan rind, then drain.

    Step 2

    Preheat oven to 450°. Toss broccoli with ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and lightly charred, 15–20 minutes. Let cool.

    Step 3

    Finely chop half of broccoli and toss in a large bowl with anchovies, lemon zest, lemon juice, and beans. Shave half of Parmesan over and add remaining broccoli and ¼ cup oil; toss and season with salt, pepper, and more lemon juice, if desired. Shave remaining Parmesan over.

    Step 4

    DO AHEAD: Beans can be cooked 5 days ahead; cover and chill in cooking liquid. Warm before serving. Broccoli can be roasted 6 hours ahead; store tightly wrapped at room temperature.

Nutrition Per Serving

Calories (kcal) 260 Fat (g) 11 Saturated Fat (g) 2.5 Cholesterol (mg) 5 Carbohydrates (g) 28 Dietary Fiber (g) 8 Total Sugars (g) 1 Protein (g) 13 Sodium (mg) 170
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Reviews (101)

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  • I cheated and used canned beans, but still cooked them with the garlic, onion, Parm rind, but with just enough water to cover, just let it simmer as long as it took me to prep and cook the broccoli. Also just made for two people so used 2 cans of beans and one head of broccoli plus a few more florets from another head, plus slightly reduced the lemon & sardines. It turned out SO GOOD! Great flavor. I'll make again for sure.

    • Amy M

    • Florida/Belgium

    • 12/2/2021

  • We loved this recipe! Great flavor combination, and the beans add enough substance and protein to make it an entree! I used canned cannelini beans (one can, drained). Even knowing that it included anchovies did not scare my family away from this dish.

    • Laurie from Virginia

    • Reston, VA

    • 5/9/2021

  • I made this recipe for dinner with dry large lima beans and vegetarian parmesan. It was delicious, served with roasted sweet potatoes.

    • Cierra N.

    • Tennesse/Georgia

    • 12/2/2020