Braised White Beans with Artichokes + Olives

Thinly slice the onion in skinny half moon shapes. Mince the garlic.

Heat a large pot or dutch oven over medium high heat. Add 1 teaspoon of the olive oil, and add the onion and garlic. Sauté for about 3 minutes.

Add the beans (and the liquid) to the pot and add about a ½ teaspoon of salt, all of the pepper, and the red pepper flakes. Add the stock to the pot and cover it. Bring to a boil, then as soon as its boiling, reduce the heat to medium-low and find a simmer. You want steady bubbles, but nothing big enough to jostle the beans around too much.

Cover and cook for about 10 minutes, return to gently stir once or twice during this time.

Meanwhile, make the potatoes. Wash the potatoes, scrubbing the skin if needed. Slice into ⅓” thick rounds. Place in a pot and cover with cold water. Add ½ of the remaining salt (about 1 teaspoon). Bring to a boil and cook for 12-16 minutes or until the potatoes are completely tender.

Drain them well and return to the hot pot.

Add the butter to the hot potatoes and stir a bit to help it melt. Add the remaining olive oil, and the last teaspoon of salt, and use a fork to mash up the potatoes. You’re aiming for a consistency that is soft and creamy but with some chunks in it still for texture.

Trim the very end of the broccolini. Set them up to steam in a steamer insert or basket with an inch or two of water. Put the lid on and steam for about 5 minutes until bright green and crisp tender.

Return to your stew after the 10 minutes of simmering have passed. Add the zest and juice of the lemon. Add the drained can of artichokes and drained green olives. Stir and heat through, about 2 minutes.

Plate a scoop of potatoes, topped with beans and stew. Spoon extra sauce generously over top and serve the broccolini on the side. If desired, top it with salt and butter to taste.