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White Beans with Broccoli Rabe and Lemon | Alison Roman

Active Time: 15 min, Total Time: 25 min, 4 servings

Ingredients

3 tablespoons olive oil

1 small lemon, very thinly sliced, seeds removed

2 anchovy fillets packed in oil

4 garlic cloves, thinly sliced

½ bunch broccoli rabe, chopped

Kosher salt and freshly ground black pepper

2 15-oz. cans cannellini (white kidney) beans, rinsed

¼ cup fresh flat-leaf parsley leaves

2 tablespoons finely grated Parmesan, plus more for serving

Crushed red pepper flakes (optional)

Preparation

Step 1

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.

Step 2

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 Tbsp. Parmesan.

Step 3