This is one of those recipes that almost doesn't feel like a recipe. Crispy-edged roasted broccoli, creamy white beans, and hot chili oil come together into a meal that's deeply satisfying for how little effort it requires. It's warm, savory, a little spicy, and a flavorful way to get in plenty of fiber and a satisfying serving of protein without much effort.
I love meals like this because they prove a point I come back to often: when a few ingredients are treated well, you really don't need much else. OK, this isn't technically a three-ingredient recipe if you count the olive oil and salt used to roast the broccoli, but I kind of don't. Regardless, it's a super simple recipe, if you can even really call it a recipe.
Ingredient Notes
Broccoli - Two medium heads of broccoli, cut into florets, give you plenty of crisp edges and tender stems. Spread them out well on the pan so they roast instead of steam.
White Beans - One can of Great Northern beans adds creaminess and makes this filling enough to stand alone as lunch. Drain and rinse them well.
Hot Chili Oil - This is the main seasoning and where most of the flavor comes from. Different brands vary widely in heat level and saltiness, so you may need to add additional salt depending on the one you use. Be sure to stir or mix the chili oil thoroughly before measuring, since the oil and solids tend to separate. If you're working from the bottom of the jar, you may find there are fewer crispy bits and less oil, in that case, add a small drizzle of olive oil to bring it closer to a dressing-like consistency.
Instructions
Preheat the oven to 425F (220C).
Cut 2 medium heads of broccoli into florets and spread them out on a sheet pan. Drizzle with olive oil and season lightly with salt, tossing to coat. Roast for 20 to 25 minutes, until the edges are deeply golden and crisp and the stems are just tender.
While the broccoli roasts, add 1 can (15 ounces) of Great Northern beans, drained and rinsed, to a large mixing bowl. Spoon 2 tablespoons of hot chili oil over the beans and gently toss to coat.
When the broccoli comes out of the oven, add it to the bowl with the dressed beans while it's still warm. Toss gently to combine, allowing the beans to soak up any residual heat and oil from the broccoli.
Taste and add additional salt only if needed, depending on the saltiness of your chili oil.
How to Serve
- As a simple, satisfying lunch on its own
- Alongside eggs or toast for an easy brunch plate
- As a warm side dish with grilled chicken or fish
- Spoon it over grains like rice or farro to stretch it further
Tips, Tricks, and Alterations
- If your broccoli isn't browning, your pan may be too crowded. Use two pans if needed.
- Start with 1 tablespoon of chili oil if you're spice-sensitive, then add more to taste. If you reduce the chili oil, add a small drizzle of olive oil to keep the salad well coated and balanced.
- This works well with air-fried broccoli if that's your preferred method.
Recipe
Three-Ingredient Broccoli Bean Salad
Ingredients
- 2 medium heads broccoli cut into florets
- Olive oil for roasting
- Salt for roasting
- 1 Great Northern beans 15 ounces can, drained and rinsed
- 2 tablespoons hot chili oil
Instructions
- Preheat the oven to 425F (220C).
- Toss the broccoli florets with olive oil and a light sprinkle of salt. Spread in an even layer on a sheet pan.2 medium heads broccoli, Olive oil, Salt
- Roast for 20 to 25 minutes, until crisp at the edges and tender in the center.
- While the broccoli roasts, add the drained and rinsed beans to a large bowl and toss with 2 tablespoons hot chili oil.1 Great Northern beans, 2 tablespoons hot chili oil
- Add the warm roasted broccoli to the beans and gently toss to combine.
- Taste and add additional salt only if needed.
Did you make this recipe? Let me know!