Roasted Broccoli with a Savory Hot Honey Sauce and Northern Bean Pure

I know hot honey is so 2021, but I promise you've never seen it done like this before.

When I was gifted this sauce from Shore Sauce (based in Jersey, my home state), I was trying to find something out of the ordinary to showcase it, but the only thing I could think of was hot honey sauce. Hot honey is nothing new. It's a total fad all over social media. It seemed easy, predicable, and quite frankly, boring. If you're new around here, then you'll know that I don't like using ingredients in obvious ways, but for weeks I could only think of hot honey. Then it hit me: do hot honey like never before. I wanted this sauce to be more than just sweet and spicy. When I was wanting to incorporate a fuller flavor profile. By adding the bean liquid, we're adding a really nice umami flavor and a lovely silky texture to the sauce. The addition of the cider vinegar helps to neutralize some of the capsids in the hot sauce to make it more palatable. And the Kettle & Fire Turmeric Ginger Bone Broth adds a gentle earthy punch and the collagen in the broth adds a smooth mouthfeel and a nice protein boost as well. Cooking with bean liquid is new territory for me, but I promise it's really fun and I know you're going to love this sauce.

SPECIAL EQUIPMENT:

• Blender with an individual cup attachment

• Rice cooker or electric pressure cooker
  

INGREDIENTS:

For the broccoli

• 1.5 lbs broccoli (about 1 large head) cut into florets

• 3-4 tbsp avocado oil

• 1/4 tsp onion powder

• 1/4 tsp garlic powder

• 1/3 tsp salt

• 1/3 tsp pepper

For the basmati rice

• 1 cup basmati rice, rinsed well

• 1 bay leaf

• 1 cup of water

• 1/4 tsp salt

For the bean pure

• 1 14 oz can of great northern beans

• 2 cloves of garlic

• 1/2 tsp smoked paprika

• 1/4 tsp chipotle chili pepper or cayenne

• 1/4 tsp cinnamon

• 1/4 tsp salt

For the hot honey sauce

• 1/4 cup Kettle & Fire Turmeric Ginger Bone Broth

• 1 tbsp Shore Sauce Sunset habanero hot sauce

• 1.5 tsp apple cider vinegar

• 2 tbsp honey

• 1/4 c reserved bean liquid

Pre-heat oven to 420 degrees F. Place a foil-lined sheet pan in the oven while it's pre-heating. In a mixing bowl, combine broccoli, oil, onion and garlic powder, salt, and pepper. Mix to combine. Add to preheated tray (the broccoli should sizzle when it hits the pan). Spread evenly and bake for 15 minutes on the lowest rack.

Add the rice, bay leaf, water, and salt to a pressure cooker and cook on high pressure for 7 minutes with 5 minutes of natural pressure release.

While rice and broccoli are cooking. Start bean pure. Pour 1/2 c of the bean juice into a measuring cup. Pour the beans and the remaining liquid in the blender with the garlic, paprika, pepper, cinnamon, and salt. Blend until smooth.

In a sauté pan, add the bone broth, hot sauce, vinegar, honey, and 1/4 c of the reserved bean liquid. Bring to a boil and reduce heat to medium, stirring frequently. Cook until sauce has thickened, and spoon run through it leaves a line in the pan. Pour sauce into the bowl used to mix the broccoli. Add the broccoli over the sauce and mix to combine.

Tips:

1. Add a fried egg, some left over rotisserie chicken, or left over steak to the meal for an added protein boost.

2. Leave the chili pepper out of the bean pure if you don't want the dish to be too spicy.

3. The sauce will be enough to be more like a glaze (which is how I designed the recipe), but it you want it to be a bit saucier, double the sauce ingredients.