White Beans and Charred Broccoli with Parmesan

Gigante beans have a nutty, buttery flavor and creamy texture, and hold together when cooked.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

Preheat oven to 450°. Toss broccoli with ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and lightly charred, 15–20 minutes. Let cool.

Step 3

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 ¼ cup oil; toss and season with salt, pepper, and more lemon juice, if desired. Shave remaining Parmesan over.

Step 4

DO AHEAD: Beans can be cooked 5 days ahead; cover and chill in cooking liquid. Warm before serving. Broccoli can be roasted 6 hours ahead; store tightly wrapped at room temperature.

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