Best 2 White Beans And Charred Broccoli With Parmesan Recipes

Are you seeking a culinary delight that blends the heartiness of beans with the smoky richness of charred broccoli, all harmonized with the nutty, salty goodness of parmesan cheese? Let us take you on a culinary adventure as we unveil a recipe that transcends the ordinary, offering a symphony of flavors and textures that will tantalize your taste buds. Get ready to embark on a journey that showcases the magic of fresh ingredients, simple techniques, and the perfect balance of flavors.

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WHITE BEANS AND CHARRED BROCCOLI WITH PARMESAN

White Beans and Charred Broccoli with Parmesan image

Provided by Alison Roman

Categories Bean Side Parmesan Lemon Broccoli Anchovy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 12 servings

Number Of Ingredients 11

Ingredients

2 cups dried large white beans (such as gigante or corona), soaked overnight 3 ounces Parmesan with rind
3 ounces Parmesan with rind
1 onion, quartered
1 head garlic, halved crosswise
Kosher salt
1 1/2 pounds broccoli (about 3 small heads), coarsely chopped
1/2 cup olive oil, divided
Freshly ground black pepper
4 anchovy fillets packed in oil, drained, finely chopped
2 wide strips lemon zest, thinly sliced
1/4 cup fresh lemon juice

Steps:

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.
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.
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.

BRAISED WHITE BEANS AND GREENS WITH PARMESAN

Braised White Beans and Greens With Parmesan image

Inspired by the Italian dish of sautéed puntarelle (a Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that's what you've got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.

Provided by Lidey Heuck

Categories dinner, weekday, beans, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
1 small fennel bulb, trimmed, cored and small-diced
1 small yellow onion, small-diced
2 teaspoons minced fresh rosemary or thyme
5 garlic cloves, minced
1/4 teaspoon red-pepper flakes, plus more to taste
1 large or 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces)
2 (15-ounce) cans cannellini beans, rinsed
2 cups low-sodium vegetable or chicken broth
Kosher salt and black pepper
1 tablespoon lemon juice
1/2 cup shredded mozzarella (optional)
3 tablespoons grated Pecorino Romano or Parmesan, plus more for serving
Toasted country bread, for serving

Steps:

In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

Tips:

Choose the right beans: Cannellini beans are a great choice for this recipe, as they hold their shape well and have a mild flavor. However, you can also use other white beans, such as Great Northern beans or navy beans.
Char the broccoli: Charring the broccoli brings out its natural sweetness and gives it a slightly smoky flavor. You can char the broccoli in a grill pan, on a baking sheet under the broiler, or even in a hot skillet.
Don't overcook the beans: White beans are best when they are cooked until they are tender but still hold their shape. Overcooked beans will become mushy.
Use good quality Parmesan cheese: Freshly grated Parmesan cheese will give this dish the best flavor. Avoid using pre-shredded cheese, as it is often coated with cellulose or other additives that can affect the taste and texture of the dish.
Serve immediately: This dish is best served immediately after it is made. The beans and broccoli will cool quickly, so it is important to enjoy them while they are still warm.

Conclusion:

This white beans and charred broccoli with Parmesan recipe is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a simple but flavorful side dish, give this recipe a try!