Best 3 White Beans With Broccoli Rabe And Lemon Recipes

White beans, broccoli rabe, and lemon come together to create a delicious and nutritious dish that is perfect for a weeknight meal. This combination of ingredients provides a balance of protein, vitamins, and minerals, making it a healthy and satisfying choice. The white beans provide a creamy texture and a mild flavor that pairs well with the slightly bitter taste of the broccoli rabe. The lemon adds a bright and citrusy flavor that helps to tie all of the ingredients together.

Check out the recipes below so you can choose the best recipe for yourself!

WHITE BEANS WITH BROCCOLI RABE & LEMON

white beans with broccoli rabe & lemon image

Based on a recipe from Bon Appétit

Provided by Rosemary Stelmach

Time 30m

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
1 small lemon, very thinly sliced ((seeds removed))
2 anchovy fillets, packed in oil
4 garlic cloves, peeled & thinly sliced
1/2 bunch fresh broccoli rabe, trimmed & chopped ((about 8 to 10 ounces))
kosher salt & freshly ground black pepper
2 (15-ounce) cans cannellini beans, rinsed & drained
1/2 cup water
1/4 cup fresh italian parsley leaves, roughly chopped
2 tablespoons finely grated Parmesan cheese ((plus more for serving))
crushed red pepper flakes, for serving ((optional))

Steps:

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

WHITE BEANS WITH BROCCOLI RABE AND LEMON

White Beans with Broccoli Rabe and Lemon image

Provided by Alison Roman

Categories Bean Side Kid-Friendly Quick & Easy Low Cal High Fiber Lunch Healthy Broccoli Rabe Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
1 small lemon, very thinly sliced, seeds removed
2 anchovy fillets packed in oil
4 garlic cloves, thinly sliced
1/2 bunch broccoli rabe, chopped
Kosher salt, freshly ground pepper
2 15-ounce cans cannellini (white kidney) beans, rinsed
1/2 cup fresh flat-leaf parsley leaves
2 tablespoons finely grated Parmesan, plus more for serving
Crushed red pepper flakes (optional)

Steps:

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 1/2 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 tablespoons Parmesan.
Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan.

SPICY WHITE BEAN STEW WITH BROCCOLI RABE

Spicy White Bean Stew With Broccoli Rabe image

Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you've got on hand. It's vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you're feeling more omnivorous. If you can't find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.

Provided by Alison Roman

Categories weekday, soups and stews, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves
1/4 cup olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1 medium red or yellow onion, thinly sliced
Kosher salt and black pepper
2 to 3 tablespoons harissa or tomato paste
Red-pepper flakes (optional)
3 (15-ounce) cans large white beans, such as cannellini, butter or great Northern, drained and rinsed
4 cups vegetable or chicken broth
1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing
2 ounces feta or other salty cheese, such as queso fresco or pecorino, crumbled
1 cup parsley or cilantro, leaves and tender stems
Fried or medium-boiled eggs, for serving (optional)

Steps:

Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
Serve with feta and parsley, and with eggs, if you like.

Tips:

Soak the beans overnight: This will help them to cook more evenly and reduce the cooking time.
Use a large pot: The beans will need plenty of room to expand as they cook.
Add aromatics to the pot: This will help to infuse the beans with flavor. Common aromatics include onion, garlic, and celery.
Season the beans well: Salt, pepper, and bay leaves are all classic seasonings for beans.
Cook the beans until they are tender: This can take anywhere from 1 to 2 hours, depending on the type of bean.
Serve the beans with your favorite sides: Rice, pasta, or a simple salad are all great options.

Conclusion:

White beans with broccoli rabe and lemon is a delicious and healthy dish that is perfect for a weeknight meal. The beans are a good source of protein and fiber, while the broccoli rabe is a good source of vitamins A and C. The lemon adds a bright and refreshing flavor to the dish. This recipe is easy to make and can be tailored to your own taste preferences. For example, you can add more or less garlic, red pepper flakes, or lemon juice to suit your taste.