Ingredients

The following ingredients have 4 Servings
  • 1 bundle Rapini (Broccoli Rabe)
  • 2 cloves garlic pressed
  • 1 shallot minced
  • 1 can of organic Cannellini Beans (or 1/2 cup dried cannellini bean)
  • 2 Tbsp extra virgin olive oil
  • Pinch of red chili flakes
  • Salt and pepper to taste

Instruction

  • If using dry cannellini beans, place in a bowl of water and soak overnight, rinse, then cook them in boiling salted water till tender, about 30 minutes. Drain beans and set aside.
  • If using canned cannellini, rinse beans and set aside to drain in a colander.
  • Place a large pot of water on to boil.
  • Wash, trim the ends, and cut any bruised or spoiled parts of the rapini and let drain in a colander.
  • Throw rapini into the boiling water and cook for about 5 to 10 minutes or until stalks are fork tender. Take out of pot and place in a colander to drain and cool.
  • In a medium saute pan heat up olive oil. Throw in garlic, shallots and chili flakes.
  •  Toss in rapini and saute for about 5 minutes. Add beans and saute for an additional 5 minutes.
  • Check for seasoning and add salt and pepper if needed.
  • Drizzle with some additional olive oil and serve with a good bread.