Cheesy Beans with Grana Padano

Printable version
Cheesy Beans with Grana Padano


. Difficulty: Easy . Serves:  people . Preparation time: 30 minutes


1 heaping cup cannellini beans, uncooked, or two cans
1 onion, cut into quarters
1 carrot, rough chopped 
Spring or two of fresh thyme, handful parsley
1 large stalk celery, rough chopped
1 clove garlic, peeled 
2+ Tbs olive oil
Vegetable or Chicken stock (about 1 cup) if using canned beans
1 honey nut squash (or 1 sweet potato)
1/2 bunch broccoli rabe, rinsed and chopped (do not dry)
Chili pepper to taste, fresh or dried
Unlimited grated Grana Padano cheese


Prepare beans. If you don’t prefer to soak them overnight (or didn’t plan ahead), you may do this short cut: add water and cover by 2” and bring to a hard boil for 5 minutes. Drain and rinse and return to pot with aromatics and cook per package directions. Reserve any excess cooking liquid (pot liquor) and discard any aromatics you don’t care for. If using canned beans. Drain and rinse. Finely dice aromatics and sauté until translucent. Add beans and stock to cover and bring to a gentle simmer until beans are heated through. Remove from heat.
While beans are cooking, dice squash into small pieces, just under an inch. Preheat a heavy bottomed skillet and add 1 Tbs of the olive oil. Sauté until fork tender and season with salt and pepper to taste. Remove from pan.
Add another Tbs olive oil and wet broccoli rabe (the water will allow it to steam as well). Season and cook until wilted. Remove from pan. 
Stir squash and broccoli rabe into the pot with the hot beans. Adjust seasoning and add chili (flakes) if using. Add to serving bowls with some of the pot liquor.
Grate a generous heap of Grana Padano cheese over each and serve immediately!
Jill Fergus - @feedtheswimmers