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gigante-bean-puree

Gigante Bean Puree with Roasted Broccoli Rabe

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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 1 bunch broccoli rabe
  • 3 garlic cloves minced
  • 1 tablespoon fresh sage leaves chopped
  • 1 tablespoon fresh thyme leaves chopped
  • 1-½ cups cooked gigante beans with soaking liquid
  • ¼ cup almond milk
  • ½ teaspoon sumac

Method
 

  1. Preheat the oven to 425 degrees. Place broccoli rabe on a baking sheet lined with parchment or foil. Roast for about 25 minutes, or until the edges are brown and crisped. You can add a bit of water halfway through if they look extremely dry but aren’t yet cooked through,
  2. Meanwhile, in a saute pan, add the garlic, sage, and thyme to a thin layer of water. Cook until the water is absorbed and the garlic is browning, 3-5 minutes.
  3. Using an immersion or small blender, puree the beans and the almond milk together until smooth. Add to the saute pan and stir to incorporate. Keep stirring gently until heated through. Remove from heat, add the sumac, and stir to combine.
  4. Serve broccoli rabe over a spread of the bean puree, and sprinkle with additional thyme, salt, and pepper if desired.

Notes

To cook your own beans, rise dry gigante beans to remove dust. Cover with about 2 inches of water in a medium saucepan. Bring to a boil, then remove from heat. Cover and let sit for 1 hour. Alternatively, you can soak the beans overnight in the refrigerator, then cook on the stove for about 20 minutes, or until beans are soft and close to falling apart.