Broccoli Cheddar Beans with Crispy Cheddar Panko

Name: Broccoli Cheddar Beans with Crispy Cheddar Panko
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2.5 oz Sharp Cheddar Cheese, coarsely grated (about 1 cup); 0.5 cup panko or other breadcrumbs; 2 tbsp Unsalted Butter, melted; 3 tbsp Unsalted Butter; 2 medium shallots, finely chopped; Kosher Salt; 4 Garlic, finely chopped; 1 small head broccoli, chopped into big chunks, including the stalk (4 to 5 cups); 2 tbsp all-purpose flour or corn starch; 2.25 cup Whole Milk, plus more as needed; 5 oz Sharp Cheddar Cheese, coarsely grated (about 2 heaping cups); 3 15-ounce cans butter beans or lima beans, drained and rinsed; Flaky salt, extra-virgin olive oil ( ), ground black pepper ( ) and Aleppo pepper or red chile flakes ( ), freshly for serving optional optional optional

More filling than soup (but just as comforting)

Brooke1999

Prep30 min

Cook30 min

Total1 hr

Servings6

Difficultyeasy

Ingredients

2.5 ozSharp Cheddar Cheese, coarsely grated (about 1 cup)
0.5 cuppanko or other breadcrumbs
2 tbspUnsalted Butter, melted
3 tbspUnsalted Butter
2medium shallots, finely chopped
Kosher Salt
4Garlic, finely chopped
1small head broccoli, chopped into big chunks, including the stalk (4 to 5 cups)
2 tbspall-purpose flour or corn starch
2.25 cupWhole Milk, plus more as needed
5 ozSharp Cheddar Cheese, coarsely grated (about 2 heaping cups)
3 15-ounce cansbutter beans or lima beans, drained and rinsed
Flaky salt, extra-virgin olive oil ( ), ground black pepper ( ) and Aleppo pepper or red chile flakes ( ), freshly for serving optional optional optional

Instructions

1
Make the cheddar panko: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2
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.
3
Make the cheddar broccoli beans: 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.
4
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.
5
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.)
6
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. 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.