Lemony White Beans + Broccoli Rabe

Growing up eating Thai food, any sort of beans were never really incorporated in the daily meals, except the occasional desserts. Yes, beans are more for desserts in the Thai cuisine, and it wasn't even the star of Thai desserts. When I started to explore recipes and trying them out, any recipes with beans would be tucked away in the "maybe, probably not" pile. Little by little, I experimented with beans in savory dishes (still hate them in chili, and I'm in Texas, after all), and there had been a few great recipes. This particular one, from a Williams-Sonoma cookbook called Chicken Night by Kate McMillan, was a good find with delicious flavors, healthy notes, and easy tasks.

I substituted broccolini for the broccoli rabe, and it still came out quite yummy. Just a tiny tip, toward the end, don't overmix the dish because then the beans will come out mushy. Otherwise, enjoy! Makes 4-6 servings.


  • Kosher salt and freshly ground black pepper
  • 1 small bunch broccoli rabe, tough stems removed
  • 4 tbsp olive oil
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15oz) white beans, rinsed and drained
  • Zest and juice of 1 lemon


  1. Bring a saucepan of salted water to a boil over high heat. Add the broccoli rabe and cook just until the stems are fork-tender, about 4 minutes. Drain well and let cool. When cool enough to handle, cut into 2-inch pieces and set aside.
  2. Warm 2 tbsp of the olive oil in a frying pan over medium-high heat. Add the onion and saute until soft, 3-4 minutes. Ass the garlic and saute just until soft, about 30 seconds. Stir in the beans and the broccoli rabe and season with salt and pepper. Cook, stirring a few times, until the beans and broccoli rabe are warmed through, 2-3 minutes.
  3. Stir in the lemon zest and juice and the remaining 2 tbsp olive oil. Taste and adjust the seasoning. Serve right away.