This classic, hearty and healthy Italian peasant dish has just three ingredients – fresh, bitter broccoli rabe, smooth cannellini beans and garlic. This can be served as a primo piatto – a first dish, or start to the meal, or, as a contorni – a side dish. You can use dried cannellini beans for extra flavor, but I use canned beans as a shortcut so that you can enjoy this dish any time. It’s one of my favorites, and I hope you enjoy it too!
Cime di Rapa e Fagioli | Broccoli Rabe and Cannellini Beans
Ingredients
- 1 bunch broccoli rabe
- 1 19 oz. can cannellini beans
- 1/4 cup extra virgin olive oil, separated
- 4-6 cloves of garlic, sliced thinly
- Red pepper flakes, to taste
- Salt, to taste
Directions
- Bring a large pot of water to a boil.* Set a large frying pan on another burner.
- Wash the broccoli rabe and pat dry. Trim the bottom, tough ends (about 2-3 inches from the bottom) and discard. Roughly chop into 2 inch chunks.
- Drain the cannellini beans and rinse. Set aside.
- When the water is boiling, add the broccoli rabe*. Add a large handful of salt, about a tablespoon and stir.
- Turn the heat under the saucepan to a medium high setting and add the oil. Allow it to heat, about a minute. Add the red pepper flakes and garlic and saute until golden brown, about two minutes.
- Using a strainer or pair of tongs, remove the broccoli rabe from the boiling water and add it to the frying pan. Toss to coat in the oil.
- Add the beans and toss. Allow cook for 4-5 minutes. Add remaining olive oil and toss. Plate and enjoy immediately.
*Boiling the broccoli rabe helps to eliminate the bitter taste that broccoli rabe would otherwise have. If you prefer broccoli rabe to be a bit bitter, you can skip the step of boiling it.
CategoriesContorni | Sides
