White Beans and Charred Broccoli with Parmesan

Ingredients for White Beans and Charred Broccoli with Parmesan

• 475ml dried large white beans (such as gigante or corona), soaked overnight 90g Parmesan with rind

• 90g Parmesan with rind

• 1 onion, quartered

• 1 head garlic, halved crosswise

• Kosher salt

• 675g broccoli (about 3 small heads), coarsely chopped

• 120ml olive oil, divided

• Freshly ground black pepper

• 4 anchovy fillets packed in oil, drained, finely chopped

• 2 wide strips lemon zest, thinly sliced

• 60ml fresh lemon juice

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 232°C. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.