beans, Broccoli

White Beans and Charred Broccoli

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White Beans and Charred Broccoli

Serves 4  | Prep Time: 10 minutes | Cook Time: 15 minutes

This is a tasty dish pack with fiber and and antioxidants. Add some hard cooked eggs, tomato and some fatty fish to make a real quick ass meal. Or serve with the Peruvian Chicken Thighs.


  • 2 bunches broccolini
  • Extra virgin olive oil
  • 2 cups cooked white beans
  • Lemon-anchovy vinaigrette (see below)

For the lemon-anchovy vinaigrette

  • 2 lemons
    4 anchovy filets, drained and finely chopped 2 cloves garlic, micro planned
    1/2 cup extra virgin olive oil
    1/4 teaspoon crushed red pepper flakes Salt and freshly ground black pepper

Chef Tips


Step 1 (for the lemon-anchovy vinaigrette) 

Using a sharp knife, cut off and discard all the peel and white pith from the lemons. Working over a medium bowl, cut lemons along sides of membranes to release the segments into the bowl. Squeeze the juice from the membranes into the bowl and discard the membranes. 

Stir in the anchovies, oil, red pepper flakes, breaking up the lemon segments against the side of the bowl with a spoon. Season with salt and pepper to taste.

Step 2

Use your oven, grill pan or outdoor grill to cook your broccolini. Dress with a little olive oil and salt. Cook until tender but still with a little crunch. Set aside to cool. Chop into 1-inch pieces.

Step 3

Toss broccolini in a bowl with the white beans and a few spoonfuls of the vinaigrette. Season with salt and freshly ground black pepper. Taste for seasoning.