White Beans and Charred Broccoli with Parmesan

By mirelsonp

Recipe source: Bon Appetit | Oct 2014

Ingredients

• 2 cups dried large white beans (such as gigante or corona), soaked overnight 3 ounces Parmesan with rind
• 3 ounces Parmesan with rind
• 1 onion, quartered
• 1 head garlic, halved crosswise
• Kosher salt
• 1 1/2 pounds broccoli (about 3 small heads), coarsely chopped
• 1/2 cup olive oil, divided
• Freshly ground black pepper
• 4 anchovy fillets packed in oil, drained, finely chopped
• 2 wide strips lemon zest, thinly sliced
• 1/4 cup fresh lemon juice

Details

Servings 12
Adapted from epicurious.com

Preparation

Step 1

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.

2. Preheat oven to 450°F. Toss broccoli with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and lightly charred, 15 to 20 minutes. Let cool.

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 1/4 cup oil; toss and season with salt, pepper, and more lemon juice, if desired. Shave remaining Parmesan over.

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