This rustic bowl of alubia blanca beans and sautéed broccoli rabe gets a flavor boost from roasted garlic paste and a drizzle of olive oil. Perfect over polenta, pasta, or toast.
Optional toppings: lemon zest, Pecorino Romano or Parmigiano Reggiano, toasted breadcrumbs
Directions
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.
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.
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.
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.
Finish it off:
Taste and adjust seasoning. Serve warm with optional toppings like lemon zest, grated cheese, or toasted breadcrumbs.
Or just bowl it up with a halved 9-minute egg on top
Breadcrumbs for a Life Well Spent:
This is the kind of meal that shows up with quiet confidence. Pantry beans. Bitter greens. A little prep, a little patience, and one spoonful of that roasted garlic paste you made last week. No noise—just flavor that lingers.
This Turkey, Bean & Pepper Jack Quesadilla started as a fridge raid and turned into a warm, golden, and unexpectedly perfect lunch. Creamy beans, smoky turkey, melty cheese, and a sprinkle of kosher salt made it the kind of quick bite worth remembering.
A rustic twist on shrimp scampi—creamy alubia blanca beans and ditalini take the place of plain pasta, creating a silky base for buttery shrimp, bright tomatoes, and a little Serrano heat.
Mini meatballs, creamy Rancho Gordo chickpeas, farro, and escarole in a rustic twist on Italian wedding soup—with a splash of balsamic to brighten each bite.
Made with Bullet