Broccoli Cheddar Beans with Crispy Cheddar Panko
This recipe takes a classic broccoli Cheddar soup and transforms it into a heartier, stewy bean number. 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; they’re my go-to bean in soups or stews. I love the way they hold their shape, even when simmered in a sauce. The cherry on top is my Cheddar panko crumbs: the crunchy clusters add the perfect texture to each bite and highlight the extra-mature Cheddar flavour in the stew.
Method
Based on 4 servings, adjust as needed.
Step 1
Make the Cheddar panko: preheat the oven to 180°C/gas mark 4. Line a baking sheet with nonstick baking paper. Melt 30g of butter. Add 75g of Cheddar and the panko breadcrumbs (qualities are for 4 servings). Pour the mixture onto the lined baking sheet and toss lightly with your hands to combine. Shake the sheet to even out the bread-crumb layer. Bake until the mixture becomes crisp and turns a rich golden colour, 8–10 minutes. Set aside to cool slightly.
Step 2
Make the Cheddar broccoli beans: in a large saucepan, melt the remaining 45g butter over a medium heat. Add the chopped shallots and a big pinch of coarse salt and cook until translucent and soft, about 4 minutes. Add the garlic and cook until fragrant, 1 more minute. Add the chopped broccoli and cook, stirring occasionally, until the broccoli is bright green but still firm, 5–6 minutes. Feel free to reduce the heat as needed and if things start to brown too quickly at the base of the pan, add a splash of water to deglaze it.
Step 3
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.
Step 4
Remove the pan from the heat. Add the remaining 140g Cheddar to the pan. Using a stick blender, blend until smooth, though a few chunks are okay. (Alternatively, carefully transfer the broccoli mixture to a blender and add the Cheddar. Remove the centre plug in the lid of the blender to allow steam to 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.)
Step 5
Return the pan to a medium heat and bring back to a simmer. Add the drained beans and a hefty pinch of salt and cook, stirring occasionally, until the beans are warmed through and tender, 5–8 minutes. Taste and adjust the seasoning.
Step 6
Divide the bean stew among bowls, crumble the Cheddar panko over it and top with flaky salt. If desired, garnish with a drizzle of olive oil, some black pepper and Aleppo pepper, if you like.
- Ingredients
- Based on 4 servings
-
3 Tins Butter Beans, drained and rinsed. 3x Sainsbury's Butter Beans In Water 400g (235g*) -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
1 small head Broccoli, chopped into big chunks, including the stalk 1x Sainsbury's Broccoli Loose -
2 tbsp Plain Flour, or cornflour 1x Sainsbury's Plain Flour 500g -
2 Shallots, finely chopped 1x Sainsbury's Echalion Shallots 400g -
75g Unsalted Butter 1x Sainsbury's British Butter, Unsalted 250g -
4 Garlic Cloves, finely chopped 1x Sainsbury's Garlic -
40g Panko, or any dry breadcrumbs 1x Sainsbury's Panko Breadcrumbs, Inspired to Cook 100g -
550ml Full Fat Milk, plus more as needed 1x Sainsbury's British Whole Milk 568ml (1 pint) -
210g Mature Cheddar Cheese, grated 1x Sainsbury's British Mature Grated Cheddar Cheese 250g -
1 pinch Chilli Flakes, or Aleppo pepper 1x Sainsbury's Crushed Chillies 32g