Garlicky Alubia Blanca & Broccoli Rabe Sauté (with Roasted Garlic Magic)

Garlicky Alubia Blanca & Broccoli Rabe Sauté (with Roasted Garlic Magic)

Ingredients

• 1.5 to 2 cups cooked Rancho Gordo alubia blanca beans (or other small white beans), with a bit of bean broth or water

• 1 bunch broccoli rabe, trimmed

• 4-5 cloves roasted garlic, made into a paste

• Pinch of red chili flakes

• Extra virgin olive oil

• Salt and pepper, to taste

• Optional toppings: lemon zest, Pecorino Romano or Parmigiano Reggiano, toasted breadcrumbs

Directions

1. Blanch the broccoli rabe:
Bring a pot of salted water to a boil. Blanch the broccoli rabe for 5-6 minutes until just tender. Drain, let cool slightly, and roughly chop.

2. Sauté the aromatics:
In a wide skillet, warm a generous drizzle of olive oil over medium heat. Add the roasted garlic paste and chili flakes, stirring for 30 seconds to bloom the flavors.

3. Add the broccoli rabe:
Toss in the chopped rabe. Season with salt and sauté for 3–5 minutes, until tender and coated in garlicky oil.

4. Stir in the beans:
Add the cooked beans along with a splash of bean broth or water. Stir gently and simmer for 2–3 minutes until saucy and well combined.

5. Finish it off:
Taste and adjust seasoning. Serve warm with optional toppings like lemon zest, grated cheese, or toasted breadcrumbs.

How to Serve

• Spoon over creamy polenta

• Pile on thick slices of toasted sourdough

• Toss with rigatoni or orecchiette

• Or just bowl it up with a halved 8-minute egg on top