White Beans with Broccoli Rabe and Lemon

Ingredients for White Beans with Broccoli Rabe and Lemon

• 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 425g 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)

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 120ml water to pot. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavours 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.

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.