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Bean

Broccoli Rabe & Cannellini Beans

by:
January 11, 2010
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Broccoli Rabe & Cannellini Beans
  • Serves 4
Author Notes

Pancetta can be replaced with bacon, or omitted. Chicken broth can be replaced with veggie broth, to make the recipe vegetarian, and the cheese can be omitted to make it vegan. —madball911

What You'll Need
Ingredients
  • 1 bunch broccoli rabe
  • 14 ounces can of cannellini beans, drained and rinsed
  • 1 garlic clove, minced
  • 1 1/4" thick slice pancetta, diced small
  • Dash hot pepper flakes
  • 1 cup chicken broth, approximately
  • 1 splash lemon juice
  • parmesan cheese, to taste
Directions
  1. Trim the tough stems off the rapini. Blanch for about 5 minutes, then shock in ice water. Drain well - squeeze in paper towels or your hands.
  2. Saute the pancetta until crispy, then remove to paper towels to drain.
  3. Add the garlic and pepper flakes to the skillet, saute for a minute.
  4. Add the broccoli rabe and beans, and toss around for a few minutes to heat through.
  5. Add chicken broth to taste, depending on whether you want it soupy or dry, and let simmer for a bit. Add in a squeeze or 2 of lemon juice. Top with parmesan.
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