My lemon tree is in full swing! Heavy with tons and tons of bright yellow lemons so I’m trying to include them in as many things as possible these days. My lemons have a nice thin peel with a relatively small amount of pith so they are really good cooked in food. I especially love caramelizing lemons. It takes some of the bitterness out of them while giving the dish a deep lemony flavor and brightness. I also cook the stems of my broccoli because it’s food! The stems are just as tasty and the broccoli I get from my CSA has nice tender stems that don’t need extra cooking. If you have some deeply intense aversion to broccoli stems then you can just freeze them and use them later to make veggie stock.
I also cooked my own beans. I normally do but now I’m extra committed to making all my own beans instead of using canned thanks to my enlightening lunch with Jonathan Levy, aka Zero Waste Guy. And it’s way cheaper. Like a quarter of the price. I do mine in the slow cooker so it doesn’t really take me much active cooking time. I just put them in to soak at night, drain the soaked beans in the AM and then toss them in the slow cooker with fresh water and turn on the slow cooker before I go to work. When I get home they are ready to go! I think a trip to the grocery store would have taken longer and dried beans take up way less space in my pantry than the equivalent number of cans so it’s no biggie to stock up.
This makes a very nutritious and delicious meal. I ate it for lunch and dinner and it didn’t get old. I said it makes 3-4 servings and it will if you make it as a side for dinner but I also highly recommend eating half of it as a meal for one. That’s what I did!
Adapted from Bon Appetit
- 3 tablespoons olive oil
- 1 small lemon, very thinly sliced, seeds removed
- 1 teaspoon miso paste (the vegetarian/vegan substitute for anchovies)
- 4 garlic cloves, thinly sliced
- 1 small to medium head of broccoli separated into small florets, stem chopped into thin slices
- Kosher salt and freshly ground black pepper
- 3 cups of cook cannellini (white kidney) beans OR 2 15-oz. cans , rinsed
- 2 tablespoons finely grated Parmesan, plus more for serving
- Crushed red pepper flakes
- Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, miso paste, and garlic.
- Cook, stirring occasionally, until lemon is softened and brown in spots and miso paste is coating the lemons and garlic, about 5 minutes.
- Add broccoli and a 1/3 cup of water. Season with salt and pepper and cook, tossing occasionally, until water has evaporated and broccoli is bright green and crisp-tender, about 5 minutes.
- Add beans, crushed red pepper (if you want it milder add this at the end instead of now) and ½ cup water to pot.
- Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes.
- Transfer to plate or serving platter and sprinkle with more pepper flakes if you like and the Parmesan cheese (you can use nutritional yeast if you want to make this vegan).