Ingredients
Makes 12 servings
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°F. Toss broccoli with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and lightly charred, 15 to 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 1/4 cup oil; toss and season with salt, pepper, and more lemon juice, if desired. Shave remaining Parmesan over.
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
How would you rate White Beans and Charred Broccoli with Parmesan?
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Reviews (7)
Back to TopI am not a big broccoli fan, so am always looking for recipes that jazz it up or include ingredients I do like. This recipe does both! I followed the instructions pretty closely. Only differences were that I used 2 cans of cannellini beans (which yielded a far better beans-to-broccoli ratio), roasted the onion that had simmered with the beans right along with the broccoli, and put in just 2 anchovies as that was all that was left in the opened tin. Flavors were very good, ESPECIALLY the next day, so next time I will make a day in advance.
Embo
RVA
4/4/2022
Skipped the anchovies, but otherwise was delicious! Kids loved it too.
mahu6
Maine/Thailand
6/4/2017
I've made this several times and it is excellent!
scondren
Vancouver, WA
1/27/2017
This is incredibly good! I don't use gigante beans because I don't have access to them. I do soak dry white beans (I use great northern) instead of canned. Like another user I increase the broccoli- this stays good in the fridge as leftovers for at least a day (it's always gone after that!). I substitute capers for anchovy, but that's just an every-recipe-with-anchovy thing for me so I can approximate the briny flavor without the fish. That sub is courtesy of Demaris Phillips :) this is really a perfect recipe IMO.
kareb3ar
Edmond, OK
9/28/2015
Great recipe - next time I would lower the quantity of beans or up the broccoli. I would also up the anchovies.
MegonBayAve
North Beach, MD
11/7/2014
Wonderful recipe. Fresh, simple, delicious! Highly recommend
LeenieLoo
Mundelein, IL
11/6/2014
Loved this recipe. I used canned beans, I added the cheese rind, onion and garlic as the recipe stated and warmed the beans up very slowly. Do simple and tasty
lkrummrich1
Belleville, Illinois
11/3/2014
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