Best 2 White Beans With Broccoli Rabe And Lemon Recipes

Indulge in a symphony of flavors with our delectable White Beans with Broccoli Rabe and Lemon. This symphony of white beans, broccoli rabe, fresh herbs, and lemon is a chorus of flavors. It's a symphony of earthy, bitter, citrusy, and savory notes. Our recipe collection offers variations to suit your palate: a classic rendition, a spicy kick with Calabrian chili, or a creamy delight with mascarpone. Each version promises a unique culinary journey, transporting you to a trattoria in the heart of Italy.

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

BROCCOLI RABE AND CANNELLINI BEANS

Broccoli Rabe and Cannellini Beans image

Provided by Food Network

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds broccoli rabe
2 garlic cloves, minced
1/3 cup olive oil
1/3 cup chicken broth
1 teaspoon dried pepper flakes
Salt and pepper
2 cups cooked cannellini beans
1 pound orecchiette

Steps:

Trim and discard coarse leaves and tough stem roots from broccoli rabe. Cut off florets. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. In a large skillet set over moderate heat cook the garlic in the oil until lightly golden. Add the broccoli rabe, broth, red pepper flakes and salt to taste and cook the mixture, over moderately high heat, partially covered, stirring occasionally, for 3 minutes. Add the cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans heated through.
In a pot of boiling salted water cook the orecchiette until al dente. Drain. Add broccoli rabe mixture and toss to combine.

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 or for at least 8 hours before cooking. This will help them cook more evenly and reduce the cooking time.
Use a large pot or Dutch oven to cook the beans. This will give them plenty of room to expand and prevent them from boiling over.
Add a bay leaf, garlic clove, and a few sprigs of parsley to the pot while the beans are cooking. This will add flavor to the beans.
Season the beans with salt and pepper to taste. You can also add other spices, such as cumin, oregano, or chili powder, to taste.
Serve the beans over rice, pasta, or with a side of crusty bread.

Conclusion:

This recipe for White Beans with Broccoli Rabe and Lemon is a flavorful and healthy dish that is perfect for a weeknight meal. The beans are creamy and tender, the broccoli rabe is slightly bitter and crunchy, and the lemon adds a bright and refreshing flavor. This dish is also a good source of protein, fiber, and vitamins.