Broccoli Cheddar White Beans with Toast
Creamy white beans, tender broccoli, and sharp cheddar make a satisfying one-pan vegetarian dinner, finished with crisp toast for dipping.
Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion
- 4 cups broccoli florets
- 1 cup vegetable broth
- 0.75 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 2 15-ounce cans cannellini beans
- 1 cup whole milk
- 1.5 cups sharp cheddar cheese
- 4 slices whole-grain bread
Cooking instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 4 minutes. (about 4 min) — Medium heat
- Stir in the broccoli, vegetable broth, salt, and black pepper. Cover and cook until the broccoli is bright green and tender but not mushy, 6 to 8 minutes. (about 8 min) — Medium heat
- Drain and rinse the beans, then add them and the milk. Bring to a gentle simmer and cook uncovered for 5 minutes, stirring occasionally. Mash about one-quarter of the beans against the side of the pan to thicken the sauce. (about 5 min) — Gentle simmer
- Reduce the heat to low. Stir in the cheddar a handful at a time until fully melted and smooth, 2 to 3 minutes. Do not boil after adding the cheese. Taste and adjust the salt and pepper. (about 3 min) — Low heat
- Toast the bread until crisp. Spoon the broccoli cheddar beans into bowls and serve with the toast. The dish is ready when steaming hot throughout; if checked with a food thermometer, it should reach at least 165°F (74°C). (about 5 min) — Toast until crisp