Broccoli Cheddar Beans with Crispy Cheddar Panko
Reprinted with permission from Pass The Plate: 100 Delicious, Highly Shareable, Everyday Recipes: A Cookbook by Carolina Gelen. Copyright © 2024 by Gelen Media LLC. Photographs copyright © 2024 by Nico Schinco. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.
Serves 4 to 6 | Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour
Broccoli Cheddar Beans
- 3 tablespoons unsalted butter
- 2 medium shallots, finely chopped
- Kosher salt
- 4 garlic cloves, finely chopped
- 1 small head broccoli, chopped into big chunks, including the stalk (4 to 5 cups)
- 2 tablespoons all-purpose flour or cornstarch
- 2¼ cups whole milk, plus more as needed
- 5 ounces sharp cheddar cheese, coarsely grated (about 2 heaping cups)
- 3 (15-ounce) cans butter beans or lima beans, drained and rinsed (see Note)
Cheddar Panko
- 2½ ounces sharp cheddar cheese, coarsely grated (about 1 cup)
- ½ cup panko or other bread crumbs
- 2 tablespoons unsalted butter, melted
For Serving
- Flaky salt
- Extra-virgin olive oil (optional)
- Freshly ground black pepper (optional)
- Aleppo pepper or red chile flakes (optional)
Make the cheddar panko: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Add the cheddar, panko, and melted butter to the baking sheet and toss lightly with your hands to combine. Shake the pan to even out the bread crumb layer. Bake until the mixture becomes crisp and turns a rich, golden color, 8 to 10 minutes. Set aside to cool slightly.
Make the cheddar broccoli beans: In a large saucepan, melt the butter over medium heat. Add the shallots and a big pinch of kosher salt and cook until translucent and soft, about 4 minutes. Add the garlic and cook until fragrant, another minute. Add the broccoli and cook, stirring occasionally, until the broccoli is bright green but still firm, 5 to 6 minutes. Feel free to reduce the heat as needed, and if things start to brown too quickly at the bottom of the pan, add a splash of water to deglaze it.
Add the flour and toss to evenly coat the veggies. Slowly add the milk, stirring constantly, and bring the mixture to a simmer. Cook, stirring frequently, until the broccoli is just tender, about 2 minutes.
Remove the pan from the heat. Add the cheddar to the pan. Using an immersion blender, blend until smooth, though a few chunks are okay. (Alternatively, carefully transfer the broccoli mixture to a blender and add the cheddar. Remove the center plug in the lid of the blender to let steam escape, and blend until smooth. Return the mixture to the pan. If you need extra liquid to help blend everything, add a splash of milk.)
Return the pan to medium heat and bring back to a simmer. Add the beans and a hefty pinch of salt and cook, stirring occasionally, until the beans are warmed through and tender, 5 to 8 minutes. Taste and adjust the seasoning. Divide the bean stew among bowls and crumble the cheddar panko on top and top with flaky salt. If desired, garnish with a drizzle of olive oil, some black pepper, and Aleppo pepper.
Note: If you can’t get your hands on butter (or lima) beans, garbanzo or Great Northern beans will work just as well.
Far from a fussy chef or unrealistic food influencer, Carolina learned to cook at home with a family who loved food but could rarely go out to eat. Taking that passion to the next level, she worked in restaurants and translated her skills into a successful full-time recipe developer who cultivated an online community of millions who love her recipes.