BEANS AND BROCCOLI RABE ON TOAST
Serves: 6
■ 2 cups (500 ml) dried Great Northern beans (may substitute navy, cannellini or other white beans), soaked overnight and drained
■ Water
■ 1 onion, studded with 12 whole cloves
■ 2 large carrots
■ 1 (3 by 5-inch/8 by 13-cm) strip kombu (dried seaweed)
■ 3 bay leaves
■ 3 tbsp (45 ml) extra-virgin olive oil
■ 1 large bunch of broccoli rabe,
■ cut into 1-inch (2.5-cm) pieces 6 garlic cloves, finely chopped
■ 1 tsp (5 ml) kosher salt, plus more to taste
■ 1/4 tsp (1 ml) freshly ground black pepper
■ 6 thick slices rustic sourdough bread, lightly toasted
■ 1 tbsp (15 ml) chili oil (optional)
■ 1/4 cup (60 ml) vegan or traditional Parmesan, grated or shaved
1. Combine the beans in a large pot with enough water to cover by 2 inches (5 cm). Add the onion, carrots, kombu and bay leaves, turn the heat to medium-high and bring the beans to a boil.
2. Let them boil for 5 minutes, then reduce the heat so the beans are at a bare simmer, cover and cook until the beans are very tender, about 1 hour. (Alternatively, you can cook the beans, water and aromatic vegetables in a stovetop or electric pressure cooker: Bring to high pressure and cook for 17 minutes if using a stovetop model or 20 minutes for electric. Let the pressure release naturally, then open.)
3. Discard the onion, carrots, kombu and bay leaves and strain the beans, reserving all of the cooking liquid.
4. In a deep skillet, heat the olive oil over medium heat until it shimmers. Stir in the broccoli rabe and sauté until very tender, about 8 minutes.
5. Stir in the garlic and cook until it starts to soften, about 2 minutes. Stir in the drained beans, 1 1/2 cups (375 ml) of the reserved cooking liquid and the salt.
6. Cook just until the beans are hot and the flavours have melded, 2-3 minutes. Stir in the pepper, taste and add more salt if needed.
7. Divide the toast among shallow serving bowls. Drizzle with the chili oil, if desired, and spoon the bean mixture and broth on top. Finish with the Parmesan and serve hot.