Description
This simple, pantry-led weeknight dinner is ready in under an hour.
Ingredients
Scale
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
