Directions

1. If you want to make your own buns for the recipe, follow the instructions here
   

Make the Broccoli

1. Line a baking sheet with parchment paper
   

2. Fill a medium saucepan a little over halfway with water and bring it to a boil over high heat. 
   

3. Add 1tsp salt and the broccoli rabe and simmer for 1 minute.
   

4. Quickly remove from the heat and drain. Dump the broccoli rabe onto a clean kitchen towel and gently squeeze to absorb some of the moisture.
   

5. Transfer the broccoli rabe to a large bowl, add the olive oil and a pinch of salt, and toss.
   

6. Transfer to the prepared baking sheet and roast until the florets are tender and the leaves are starting to crisp slightly at the edges, about 20 minutes.
   

Make the Beans

1. In a large heavy pan over medium heat, warm the olive oil until shimmering. Add the onion, season with salt, and sauté until starting to brown, 7 to 10 minutes. Add the garlic and ginger and cook until fragrant, 3 to 4 minutes. Add the berbere spice blend and tomato paste and stir to thoroughly combine. Add the tomato puree, beans with all of their bean stock and simmer for 20 minutes on a low heat.
   

For the persillade

1. In a small pan, combine the olive oil and garlic and heat over medium-low heat, stirring often to prevent the garlic from burning, until the garlic just starts to turn golden, about 3 minutes. Quickly scrape the contents of the skillet into a mortar or small bowl, add the parsley, and stir well to combine. 

To serve

1. To serve, slice the buns in half horizontally, then toast them to your liking. Place the bottom half of each bun on an individual plate. Pile a handful (about ¼ cup) of the broccoli rabe on the bun, spoon a heaping serving of the beans on top of the broccoli rabe, and garnish with persillade. Sprinkle with flaky salt and white pepper, then serve.