This recipe takes a classic broccoli cheddar soup and transforms it into a heartier, stewy bean number.
Broccoli Cheddar Beans with Crispy Cheddar Panko Recipe
More filling than soup (but just as comforting)
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Published Nov 11, 2024
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Nico Schinco/Pass the Plate
Cheese is a tried-and-true way to get the veggie-averse to eat fresh produce. And as it turns out, dairy also makes legumes more enticing. Enter the recipe for broccoli cheddar beans with crispy cheddar panko from Carolina Gelen’s new cookbook Pass the Plate: 100 Delicious, Highly Shareable, Everyday Recipes.
“This recipe takes a classic broccoli cheddar soup and transforms it into a heartier, stewy bean number,” Gelen writes. “I wanted to incorporate that comforting feel of a broccoli cheddar soup into something with more body and texture. Canned butter beans were the perfect addition…I love the way they hold their shape, even when simmered in a sauce.”
That said, Gelen assures that if you can’t find butter (or lima) beans, garbanzo or Great Northern beans will work just as well. The cheddar-panko topping is the real star here anyway. (That crunch? Swoon.)
Reprinted with permission from Pass The Plate: 100 Delicious, Highly Shareable, Everyday Recipes: A Cookbook by Carolina Gelen. Copyright © 2024 by Gelen Media LLC. Photographs copyright © 2024 by Nico Schinco. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.
Ingredients
Cheddar Panko
2½ ounces sharp cheddar cheese, coarsely grated (about 1 cup)
½ cup panko or other breadcrumbs
2 tablespoons unsalted butter, melted
Broccoli Cheddar Beans
3 tablespoons unsalted butter
2 medium shallots, finely chopped
Kosher salt
4 garlic cloves, finely chopped
1 small head broccoli, chopped into big chunks, including the stalk (4 to 5 cups)
2 tablespoons all-purpose flour or corn starch
2¼ cups whole milk, plus more as needed
5 ounces sharp cheddar cheese, coarsely grated (about 2 heaping cups)
Three 15-ounce cans butter beans or lima beans, drained and rinsed
Flaky salt, extra-virgin olive oil (optional), freshly ground black pepper (optional) and Aleppo pepper or red chile flakes (optional), for serving
Directions
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.
Nutrition Facts
712 calories
32g fat
76g carbs
35g protein
13g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.