White Beans w/ Charred Broccoli Raab

White Beans w/ Charred Broccoli Raab

Serves 4-6 as a side

Ingredients

200g Broccoli Raab (you could also use broccolini)

2 Tbsp olive oil

1/2 cup walnuts

For the fried beans

3 tsp olive oil

1 finely sliced shallot

1 can of butter beans beans, drained

Juice of half a lemon

1/4 tsp salt

Pinch sumac

2 chopped fresh chillies

For the bean dip

1 can butter beans, drained

Grated rind of 1 lemon

3 cloves garlic, finely diced

1 Tbsp tahini paste

Pinch of salt

Juice of half a lemon

Method

Toss the Broccoli Raab in the olive oil. Put a heavy bottomed frying pan on high heat until very hot. Lay the Broccoli Raab in the pan and sprinkle with a few pinches of salt. Resist the urge to toss the broccoli in the pan. Let it sit on one side until it is lightly charred (about 5-10 minutes), then flip and char the other side. When ready, the broccoli will look bright green and lightly charred. Note: if you like, you can also char the broccoli on the barbecue.

Remove the broccoli from the pan and add the walnuts. Fry until they just start to turn a golden brown brown (watch them closely as they cook so they don’t burn). Remove and set aside.

Use the same frying pan to make the fried beans. Add the olive oil and shallot and fry for 1-2 minutes, until the shallots soften and start to brown slightly. Add the beans, lemon juice, salt, sumac and chillies. Fry, stirring occasionally, until the beans have turned a slightly golden colour.

While the beans fry, make the bean dip. Put all ingredients in a blender and blend to a smooth paste.

To serve, spread the bean dip onto a large plate, top with the fried beans, charred broccoli and walnuts. Season with an extra sprinkle of sumac and salt and pepper to taste.

Eat while warm, with crusty, heavily buttered bread or as a side to a piece of lemony white fish.

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