White Beans And Charred Broccoli With Parmesan

• 2 cups dried large white beans (such as gigante or corona), soaked overnight 3 ounces Parmesan with rind
• 3 ounces Parmesan with rind
• 1 onion, quartered
• 1 head garlic, halved crosswise
• Kosher salt
• 1 1/2 pounds broccoli (about 3 small heads), coarsely chopped
• 1/2 cup olive oil, divided
• Freshly ground black pepper
• 4 anchovy fillets packed in oil, drained, finely chopped
• 2 wide strips lemon zest, thinly sliced
• 1/4 cup fresh lemon juice

1. Drain beans and place in a large heavy pot. Remove rind from Parmesan and add rind along with onion and garlic to beans. Pour in water to cover by 2"; season with salt. Bring to a boil, reduce heat, and simmer, adding water as needed to keep beans submerged, until beans are tender, about 2 hours. Let cool. Discard vegetables and Parmesan rind, then drain.
2. Preheat oven to 450u0b0F. Toss broccoli with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and lightly charred, 15 to 20 minutes. Let cool.
3. Finely chop half of broccoli and toss in a large bowl with anchovies, lemon zest, lemon juice, and beans. Shave half of Parmesan over and add remaining broccoli and 1/4 cup oil; toss and season with salt, pepper, and more lemon juice, if desired. Shave remaining Parmesan over.

white beans, parmesan with rind, onion, garlic, kosher salt, broccoli, olive oil, freshly ground black pepper, anchovy, wide strips lemon zest, lemon juice

Taken from www.epicurious.com/recipes/food/views/white-beans-and-charred-broccoli-with-parmesan-51252720 (may not work)