Broccoli and White Beans
This thick mixture tastes great if you serve it with good-quality bread slices
(or garlic bread). It makes a great sauce for pasta. A sprinkling of minced olives
or aged cheese adds a great flavor dimension to the mixture, but it makes a good,
simple meal without them.
- 1 medium head broccoli
- 1/4 cup olive oil
- 4 garlic cloves, minced
(or 2 teaspoons minced garlic)
- 1/2 teaspoon dried, crushed red pepper flakes
- 2 (16 ounce) cans white beans, drained
- 1/2 cup chopped imported black olives
or grated Asiago or Parmesan cheese
- Cut florets from broccoli stalks into bite-size pieces. Discard stems. Bring
2 quarts of water to boil in a wide saucepan or skillet with 1 tablespoon salt.
Add broccoli and cook 4 to 5 minutes, until dark green and barely tender. Drain
and rinse under cold water.
- Put olive oil and garlic in the pan. Heat over medium flame until garlic
begins to change color. Add red pepper flakes and broccoli and stir to heat
through. Add beans and stir to heat through. Add salt and red pepper flakes,
- Serve hot in shallow bowls topped with minced olives or grated cheese or
- Serve with bread and salad made of leaf lettuce and cherry tomatoes seasoned
with oil and vinegar dressing.
Yield: 4 servings