Broccoli Rabe with Beans

Santa was awfully kind to me this year: he brought me the exact cookbook I asked for! Despite having just hit it's 10th birthday, Deborah Madison's Vegetarian Cooking for Everyone is gaining in popularity. Perhaps it's the growing number of so-called flexitarians who try to leave meat out of many meals but don't maniacally eschew it from their bellies.

Anyway, as much as I despise all these new terms for describing exactly what you will and won't eat (good lord, please don't ever call me a foodie- what an insipid term), I find myself identifying with the flex idea. I don't eat a lot of meat because I don't cook a lot of meat. I like steak, but I love vegetables.

Broccoli Rabe with Beans and Breadcrumbs
Serves 3-4

2 cups cooked beans (if using a can of beans, rinse them first)
4 Tablespoons olive oil, divided
1 onion, diced
1 carrot, diced
1 bay leaf
1 teaspoon dried oregano
1 cup vegetable broth (or 1 cup of the water the beans cooked in, if you cooked your own)
1 bunch broccoli rabe
1/2 cup fresh bread crumbs
1 small clove garlic, minced
Salt and Pepper
Parmesan cheese

Wash the broccoli rabe and trim the tough ends off, coarsely chop. Heat 3 Tablespoons of olive oil in a large skillet over medium heat, then add the onion, carrot, bay leaf and oregano and lower heat to medium-low. Saute, stirring occasionally until onion is translucent and soft, about 8 minutes. Add the broccoli rabe and cup of broth.

After 2-3 minutes or when the rabe wilts down add the beans and stir. In a separate skillet, combine the bread crumbs, minced garlic, and 1 Tablespoon olive oil and toast, stirring occasionally, until the crumbs are crispy and golden. Set aside.

Cook the broccoli rabe and beans another 15 minutes or so until everything is tender but not mushy. Taste and season with salt and pepper. Serve in wide bowls topped with garlic crumbs and parmesan cheese.