Description
This comforting Broccoli Cheddar Beans recipe combines tender broccoli and creamy cheddar with hearty butter beans, topped with crispy, golden cheddar panko for a delightful texture contrast.
Ingredients
Units
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Cheddar Panko
- 2 1/2 ounces sharp cheddar cheese, coarsely grated (about 1 cup)
- 1/2 cup panko or other breadcrumbs
- 2 tablespoons unsalted butter, melted
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 corn starch
- 2 1/4 cups whole milk, plus more as needed
- 5 ounces sharp cheddar cheese, coarsely grated (about 2 heaping cups)
- Three 15-ounce cans butter beans or lima beans, drained and rinsed
- Flaky salt, extra-virgin olive oil (optional), freshly ground black pepper (optional) and Aleppo pepper or red chile flakes (optional), for serving
Instructions
- Make the cheddar panko: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Combine and bake: 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 breadcrumb layer. Bake the mixture until it becomes crisp and turns a rich, golden color, 8 to 10 minutes. Set aside to cool slightly.
- Cook shallots and garlic: 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, about 1 minute. Add the broccoli and cook, stirring occasionally, until the broccoli is bright green but still firm, 5 to 6 minutes. 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.
- Add flour and milk: 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.
- Blend and add cheddar: Remove the pan from the heat. Add the cheddar to the pan. Using an immersion blender, blend the mixture 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 the 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.)
- Simmer with beans: Return the pan to medium heat and bring to a simmer. Add the beans and a hefty pinch of salt. Cook, stirring occasionally, until the beans are warmed through and tender, 5 to 8 minutes. Taste and adjust the seasoning.
- Serve: Divide the bean stew among bowls, then crumble the cheddar panko on top and top with flaky salt. If desired, garnish with a drizzle of olive oil, black pepper and Aleppo pepper.
