Creamy Brown Butter White Beans

Make these creamy brown butter white beans with charred broccoli when craving a quick and cozy meal. With finishing touches like fresh dill and lemon zest, this easy dish is fantastic with crusty bread to soak up all the flavors.

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Recipe

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5 from 1 vote

Creamy Brown Butter White Beans

Total Time30 minutes mins

Course: Appetizer, Main Course

Cuisine: American

Keyword: vegetarian

Servings: 4

Author: Christine Ma

Ingredients

• 2 heads broccoli cut into florets
• 3 tablespoons olive oil divided
• salt and pepper
• 6 tablespoons butter cut into chunks
• 2 anchovies
• 4 garlic cloves thinly sliced
• 56 ounces white beans rinsed and drained
• 1 cup chicken or vegetable stock
• ½ teaspoon red chili flakes
• ½ teaspoon dried oregano
• 4 teaspoons red wine vinegar
• 2 tablespoons fresh dill
• 1 teaspoon lemon zest
• Maldon salt to finish
• crusty bread to serve optional

Instructions

• Preheat oven to 425 degrees F.
• Toss broccoli florets with 2 tablespoons olive oil, salt, and pepper. Spread broccoli in an even layer on a baking sheet. Roast for 25 minutes or until charred and the thick parts of the stems are tender.
• Meanwhile, make brown butter. Melt 6 tablespoons butter in large saute pan over medium heat. Continue to simmer until butter turns golden brown and smells nutty, about 5 minutes. Remove from heat and transfer brown butter to a bowl. Set aside.
• In the same pan, heat 1 tablespoon oil over medium heat. Add anchovies and cook until they start to dissipate, stirring occasionally. Add garlic and saute for 1 minute or until lightly browned.
• Add beans and season with salt and pepper. Mash about 1 cup of the beans using a masher or fork. Add chicken or vegetable stock, red chili flakes, and oregano. Bring to a gentle simmer and cook for 5 minutes. You can mash more beans if you want a creamier consistency.
• Remove beans from heat and add red wine vinegar. Adjust seasoning with salt and pepper.
• Spoon beans on a large serving platter and top with charred broccoli. Drizzle brown butter on top and garnish with fresh dill, lemon zest, and a sprinkle of Maldon salt. Serve with crusty bread if desired.

Notes

You can prepare the brown butter, charred broccoli, and cooked beans ahead of time and reheat them right before serving.

Step-by-step instructions

Step 1: Cook broccoli

These creamy brown butter white beans are a quick meal requiring you to only cook a few components. Let's start with the item that takes the longest to cook, the broccoli.

Prepare the broccoli by cutting it into florets and tossing it with olive oil, salt, and pepper.

Spread the broccoli in an even layer on a baking sheet and roast it for about 25 minutes, or until it is charred and the thick parts of the stems are tender.

Step 2: Brown butter

While the broccoli is roasting, you can make the brown butter. In a large sauté pan over medium heat, melt the butter, allowing it to simmer.

Keep an eye on it as it cooks; you want to stir occasionally until it turns golden brown and develops a nutty aroma, which should take about five minutes.

Once browned, carefully transfer the butter to a bowl to stop cooking and set it aside.

Step 3: Prepare beans

In the same sauté pan, heat olive oil over medium heat and then add the anchovies. As the anchovies cook, they will start to dissolve, like magic! Stir occasionally to help the anchovies dissipate.

Next, add the thinly sliced garlic and sauté for about a minute until it becomes lightly browned and fragrant. Add the rinsed and drained white beans to the pan, seasoning them with salt and pepper.

For a creamier texture, mash about one cup of the beans using a fork or potato masher. You want to keep most of the beans whole and mash only a few to help thicken the consistency.

Pour in the chicken or vegetable stock along with red chili flakes and oregano. Bring this mixture to a gentle simmer and cook for about five minutes. If you prefer an even creamier consistency, feel free to mash more beans as they cook.

Once done, remove the pan from the heat and stir in red wine vinegar to brighten the flavors. Adjust seasoning with additional salt and pepper if needed.

To serve, spoon the creamy white beans onto a large platter and top them with the roasted broccoli. Drizzle the brown butter and garnish with fresh dill and lemon zest for a bright finish, along with a sprinkle of Maldon salt. If desired, serve with crusty bread on the side for a complete meal.

I'm biased towards creamy beans, but add brown butter, anchovies, and charred broccoli, and I already know I would enjoy every bite. I loved the richness of the beans, while the vinegar and fresh dill added layers of flavor that play beautifully together.

You can serve the beans alongside a salad like this fall harvest apple salad, or as a side to a main dish like this Peruvian-style saffron fish or double lemon chicken.

I would gladly enjoy this any time of the year!

Make-ahead and storage tips

• Make-ahead: You can cook the broccoli, brown butter, and beans ahead of time and reheat them before serving.
• Store: Keep leftovers in an airtight container in the refridgerator for up to 3 days.

More hearty vegetarian recipes

Looking for more comforting vegetarian meals? Try these: