These garlicky mashed white beans with lemon roasted broccoli are a simple, pantry-led, weeknight dinner. Ready in around 40 minutes.
One of the things I’m always looking for in my kitchen life is new and interesting ways to build meals solely around vegetables and legumes. Because for plant-based cooks, it’s just too easy to fall into a rut of relying on simple carbs alone (pasta, noodles, rice) for dinner. And while simple carbs do have a place in a healthy diet, diversifying the amount of plants we eat should definitely be a priority.
These garlicky mashed white beans with lemon roasted broccoli have been one of my go-to dinners lately. This nourishing meal hits all the textural notes I crave (creamy beans, snappy broccoli, rich fried onions) – as well as the flavor ones (garlicky, lemony, savory) – and it’s packed with protein and fiber.
This weeknight-friendly dinner is super simple to make, doesn’t require any special equipment, and is budget-friendly, too.
The Recipe at a Glance
This vegan dinner consists of three elements: garlicky mashed white beans, crispy fried onions, and lemony oven-roasted broccoli. You don’t need to pull out any special equipment here (no blender/food processor) and everything comes together in under an hour.
How to Make Mashed White Beans with Lemon Roasted Broccoli
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Roast the Broccoli
Combine broccoli florets and small bits of whole lemon (with the peel) on a baking sheet. Drizzle with olive oil, and season with salt, pepper, and chili flakes.
Toss together with your hands and arrange in a single layer. Bake for 15 minutes. Then add minced garlic, toss it through the broccoli, and bake until the broccoli is nicely charred in places, about 8 minutes more.
Pro Tip: While I usually roast vegetables without parchment paper, it is key for preventing the lemon and garlic from burning here.
Step 2: Fry the Onion
Meanwhile, heat some olive oil in a large skillet and add thinly sliced onions. Cook until they’re dark brown and crispy, about 15 minutes. Then transfer to a paper towel-lined plate (leaving most of the oil in the pan) and sprinkle the onions with salt.
Step 3: Make the Mashed Beans
In the same skillet where you cooked the onions, combine grated garlic, smoked paprika, and black pepper. Cook for 30 seconds, then add the beans.
Mash the beans with a potato masher until most of them are crushed. Then add lemon juice and some water, and cover with a lid. Simmer until the beans are slightly thickened, about 5 minutes.
Step 4: Serve
To serve, divide the beans among 4 plates, and top with the onions and broccoli. Serve immediately.
Serving Suggestions
This recipe makes either a big dinner (with leftovers) for two people or a light dinner for four. While it is a complete meal, you can certainly pair it with a side dish, like roasted potatoes, air fried yuca, or Moroccan carrot salad.
P.S. Wanna try these ingredients in another format? Make this broccoli white bean soup next!
More Recipes with White Beans…
- Greek Tomato Baked Beans
- Pasta with Beans and Greens
- White Bean “Tuna” Salad
- Vegan Creamy Tomato Beans
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
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Mashed White Beans with Lemon Roasted Broccoli
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2–4 servings 1x
- Category: Main Course
- Diet: Vegan
Description
This simple, pantry-led weeknight dinner is ready in under an hour.
Ingredients
For the Broccoli
- 1 pound broccoli, cut into small florets
- 1/4 lemon, sliced into quarter-moons
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon chili flakes (optional)
- Fine sea salt and freshly ground black pepper, to taste
- 2 medium garlic cloves, roughly minced
For the Onions + Beans
- 3 tablespoons extra virgin olive oil
- 1 small yellow onion, sliced into thin half-moons
- 3 medium garlic cloves, grated on a microplane or passed through a garlic press (or very finely minced)
- 1 teaspoon smoked paprika
- Freshly ground black pepper, to taste
- Three 15-ounce cans white beans (cannellini or great northern), drained and rinsed
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 425ºF. Line a large rimmed baking sheet with parchment paper.
- Place the broccoli and lemon slices on the prepared baking sheet. Drizzle with a tablespoon of olive oil, and sprinkle with 1/4 teaspoon chili flakes and pinches of salt and pepper. Toss to coat.
- Roast for 15 minutes. Then sprinkle 2 minced garlic cloves over the broccoli, give it a toss, and continue roasting until the broccoli is charred in places, 8 to 10 minutes more.
- While the broccoli is roasting, start the onions. Heat 3 tablespoons oil in a large high-sided skillet over medium-high heat and add the onions. Cook, stirring occasionally, until they’re dark brown and crispy, about 15 minutes.
- Using a slotted spoon, scoop the onions out onto a paper towel-lined plate, leaving most of the oil in the skillet. Sprinkle the onions lightly with salt and set aside.
- Add 3 grated garlic cloves to the skillet, along with 1 teaspoon smoked paprika, and a few turns of black pepper. Stir and cook for 30 seconds, being mindful not to burn the garlic. Immediately add the rinsed beans to the skillet.
- Using a potato masher, smash them until most of the beans are crushed. Stir in 2 tablespoons lemon juice, 3/4 cup water, and pinches of salt and pepper, and cover tightly with a lid. Cook, stirring occasionally, until the beans are thick and fragrant, 6 to 8 minutes. Taste and season with more salt if needed.
- To serve, spread the beans among 4 flat bowls/plates, sprinkle with crispy onions, and top with the broccoli. Serve immediately.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 415
- Sodium: 81 mg
- Fat: 11.6 g
- Carbohydrates: 59 g
- Fiber: 16 g
- Protein: 22.9 g
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