Gigante beans have a nutty, buttery flavor and creamy texture, and hold together when cooked.
- 2 cups dried large white beans (such as gigante or corona), soaked overnight
- 3 ounces Parmesan with rind
- 1 head garlic, halved crosswise
- 1½ pound broccoli (about 3 small heads), coarsely chopped
- Freshly ground black pepper
- 4 anchovy fillets packed in oil, drained, finely chopped
- 2 wide strips lemon zest, thinly sliced
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.
Preheat oven to 450°. Toss broccoli with ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and lightly charred, 15–20 minutes. Let cool.
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 ¼ cup oil; toss and season with salt, pepper, and more lemon juice, if desired. Shave remaining Parmesan over.
DO AHEAD: Beans can be cooked 5 days ahead; cover and chill in cooking liquid. Warm before serving. Broccoli can be roasted 6 hours ahead; store tightly wrapped at room temperature.