One-Pot Wonders

Broccoli, White Bean & Cheddar Bake

by:
November 24, 2020
5
4 Ratings
Broccoli, White Bean & Cheddar Bake
Photo by Julia Gartland. Prop Stylist: Megan Hedgpeth. Food Stylist: Lauren LaPenna.
  • Prep time 10 minutes
  • Cook time 35 minutes
  • Serves 4 as main course, more as a side
Author Notes

Somewhere between broccoli casserole and a cheesy gratin, this speedy one-skillet dinner is my idea of comfort food. It's loaded with savory flavor from the bottom up—from the anchovies and garlic sautéed in butter to a generous amount of tomato paste that's slowly caramelized to bring out its full umami.

It may seem like a lot of broccoli, but trust me: Two pounds of broccoli is the perfect ratio to a big can of white beans, and it cooks down nicely in the hot oven. But the best part in my opinion? The Kerrygold Mild Cheddar (you can also use their Savory Cheddar) that blankets the whole skillet; it gets gooey and melty and browned, the perfect tangy complement to the tomatoey broccoli and beans.

It’s a meal on its own, but a simple green salad and some crusty bread on the side to sop up the delicious sauce wouldn’t be at all out of place. —EmilyC

Test Kitchen Notes

This recipe is shared in partnership with Kerrygold. —The Editors

What You'll Need
Ingredients
  • 4 tablespoons Kerrygold butter (salted or unsalted)
  • 1 medium yellow onion, chopped
  • Kosher salt
  • Freshly ground black pepper
  • 5 anchovies, minced and smashed into a paste
  • 2 garlic cloves, minced
  • 1/4 cup tomato paste
  • 3 medium heads broccoli (about 2 pounds), cut into small, bite-sized florets
  • 1 cup chicken or vegetable stock
  • 3 1/2 cups (or one 29-ounce can) cooked cannellini beans
  • Finely grated zest from 1 lemon
  • 1 tablespoon red wine vinegar
  • 1 cup (or more!) shredded cheddar cheese (such as Kerrygold Mild or Savory Cheddar)
Directions
  1. Heat oven to 425°F.
  2. In a 12-inch ovenproof skillet or sauté pan with 2-inch sides, melt butter over medium heat. Add onion and a few pinches of salt and black pepper, and sauté for 6 to 8 minutes, or until tender and golden. Add anchovies and garlic, and sauté for 1 minute longer.
  3. Lower the heat, and add the tomato paste and continue cooking, stirring constantly, about 30 seconds.
  4. Add broccoli, and stir to coat the florets in the tomato paste. Cook for about 3 minutes, or until the broccoli loses its rawness and the tomato paste is nicely caramelized. Monitor the heat so the tomato paste doesn’t burn.
  5. Add stock, white beans, lemon zest, and red wine vinegar. Bring to a boil, then lower heat and simmer for 2 minutes. Sprinkle the shredded cheddar evenly over the top.
  6. Transfer skillet to the oven (uncovered) and bake for about 20 minutes, or until the cheese is browned, broccoli is tender, and the sauce is bubbling around the edges. Serve warm in low bowls, with crusty bread on the side to sop up the sauce.
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See what other Food52ers are saying.

  • daisybrain
    daisybrain
  • robin lewis
    robin lewis
  • EmilyC
    EmilyC
  • Ella Jane
    Ella Jane
EmilyC

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

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8 Reviews

daisybrain
daisybrain February 23, 2021
This was a hit. We’re vegetarians so I used capers instead of anchovies. I used making this dish as an excuse to boil up a bag of Rancho Gordo Cassoulet Beans which were heavenly. The combinations could be endless but when I asked my partner what I might do differently he actually said, “nothing.” For the broth I used Better Than Boullion No Chicken broth paste. It’s going in the rotation.
 
robin L.
robin L. February 24, 2021
Excellent idea to use Rancho Gordo beans!!
 
EmilyC
EmilyC February 25, 2021
Wonderful! Thanks for your note, daisybrain.
 
Ella J.
Ella J. February 13, 2021
Best thing I ate this month! I doubled the cheese on top because, well, I could, and you should too. It's comforting and hearty with a homely appearance that belies the depth of flavour. Served it with a loaf of crusty bread. Making again next week for sure, but adding cauliflower too just for fun. Oh, and this fed two (one with a BIG appetite, one normal) with one serving as leftovers.
 
robin L.
robin L. February 13, 2021
I love anchovies, but how noticeable are they (for those who would notice and be annoyed!)?
 
Ella J.
Ella J. February 14, 2021
I used about 1 tsp paste and it wasn't noticeable at all. I tasted the lemon zest more (which I almost didn't bother using but is key, and still quite subtle!)
 
EmilyC
EmilyC February 14, 2021
So happy you liked this, Ella! And sorry for missing your previous question, Robin. I completely agree with Ella -- the anchovies aren't noticeable. My kids say that they don't like them, but they've never noticed them in this dish. : )
 
robin L.
robin L. February 4, 2021
I love anchovies, but the rest of my family don't. Can I sneak them in here? Or is there a sub you'd recommend? Or is the bake just fine w/o them?