Cheesy Beans (quick version)

Cheesy Beans! (how to below) Vegetarian comfort food at its best. Adjust quantities to suit your taste. Please feel free to reach out with any questions.

These brothy cannellini beans are tossed with sautéed broccoli rabe, roasted honey nut squash and a touch of hot chili pepper then smothered in delicious, buttery Grana Padano cheese. These are a hug in a bowl with all of the warmth and comfort you crave this season and make for a delicious vegetarian meal. How to-Cover beans with a few inches of cold water and add a generous amount of aromatics and fresh herbs (choose what you like). Bring to a hard boil and allow to go for about 2 minutes. Lower heat to a simmer and cook until beans are tender. If you need to add water along the way, make sure to add boiling water so you don’t lower the temperature. Beans should be submerged for their entire cooking time, but more than half of the water will cook off. Cooking time is approximately 45-60 minutes depending upon size and age of beans. Fresh shelled beans will only take 25-30 mins. While beans cook, cube up honey nut squash and toss with olive oil salt and fresh ground pepper and fresh sage. Roast until edges are golden brown. Quickly sauté some broccoli rabe in a hot pan with olive oil and hot pepper, if using, being careful not to over cook. You may also substitute chopped lacinato kale or spinach and skip this step, simply stirring the greens into the hot broth. Once beans are tender but skins intact, discard aromatics and herbs with a slotted spoon and season beans with flaky sea salt and fresh ground pepper to taste. Your cooking liquid should have thickened a bit to create a satisfying broth. Stir in vegetables, generously drizzle good olive oil and smother in grated cheese. Leftovers are equally magical. Enjoy!