This Garlicky Great Northern Beans and Broccoli Rabe Over Toast recipe is an exclusive from Joe Yonan’s cookbook Cool Beans: The Ultimate Guide to Cooking with the World’s Most Versatile Plant-Based Protein, with 125 Recipes. Click here to find out where you can purchase a copy of the book.
Joe Yonan is the Food and Dining editor of The Washington Post, where he writes the Weeknight Vegetarian column. He is the author of “Cool Beans” (Ten Speed Press, 2020), the editor of “America The Great Cookbook” (Weldon Owen, 2017) and has written two other cookbooks for Ten Speed: โEat Your Vegetablesโ (2013) and โServe Yourself” (2011). The proud queer grandson of Assyrian refugees, he is a member of the Arab and Middle Eastern Journalists Association.
Garlicky Great Northern Beans and Broccoli Rabe Over Toast from Joe Yonan's Cool Beans
Ingredients
- 2 cups dried great Northern beans may substitute navy, cannellini, or other white beans, soaked overnight and drained
- Water
- 1 onion studded with 12 whole cloves
- 2 large carrots
- 1 3 by 5-inch strip kombu (dried seaweed)
- 3 bay leaves
- 3 tablespoons extra-virgin olive oil
- 1 large bunch of broccoli rabe cut into 1-inch pieces
- 6 garlic cloves finely chopped
- 1 teaspoon kosher salt plus more to taste
- ยผ teaspoon freshly ground black pepper
- 6 thick slices rustic sourdough bread lightly toasted
- 1 tablespoon chile oil optional
- ยผ cup vegan or traditional Parmesan grated or shaved
Instructions
- Combine the beans in a large pot with enough water to cover by 2 inches. Add the onion, carrots, kombu, and bay leaves, turn the heat to medium-high, and bring the beans to a boil. Let them boil for 5 minutes, then reduce the heat so the beans are at a bare simmer, cover, and cook until the beans are very tender, about 1 hour. (Alternatively, you can cook the beans, water, and aromatic vegetables in a stovetop or electric pressure cooker: Bring to high pressure and cook for 17 minutes if using a stovetop model or 20 minutes for electric. Let the pressure release naturally, then open.)ย
- Discard the onion, carrots, kombu, and bay leaves and strain the beans, reserving all of the cooking liquid.ย
- In a deep skillet, heat the olive oil over medium heat until it shimmers. Stir in the broccoli rabe and sautรฉ until very tender, about 8 minutes. Stir in the garlic and cook until it starts to soften, about 2 minutes. Stir in the drained beans, 1 ยฝ cups of the reserved cooking liquid, and the salt. Cook just until the beans are hot and the flavors have melded, 2 to 3 minutes. Stir in the pepper, taste, and add more salt if needed.ย
- Divide the toast among shallow serving bowls. Drizzle with the chile oil, if desired, and spoon the bean mixture and broth on top. Finish with the Parm and serve hot.ย
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Reprinted with permission from Cool Beans: The Ultimate Guide to Cooking with the World’s Most Versatile Plant-Based Protein, with 125 Recipes by Joe Yonan, copyright ยฉ 2020. Published by Ten Speed Press, an imprint of Penguin Random House.
Photography credit: Aubrie Pick ยฉ 2020
(Click on the image above to order your copy)
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