This rustic white bean dish from Bon Appetit touts bold, assertive flavor, seasoned with lemon, garlic and Parmesan cheese.
½ bunch broccolini, chopped
3 tablespoons olive oil
1 lemon, thinly sliced
4 garlic cloves, thinly sliced
2 15-ounce cans organic white cannellini beans
¼ cup parsley, chopped
2 tablespoons grated Parmesan
2 anchovy filets packed in oil
Crushed red pepper flakes
1. Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies (if using), and garlic. Cook, stirring occasionally, until lemon is softened and brown in spots and anchovies fall apart, about 5 minutes.
2. Add broccoli; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.
3. 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 Parmesan. Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with more Parmesan if desired.