Preheat oven to 425 degrees F.

Toss broccoli florets with 2 tablespoons olive oil, salt, and pepper. Spread broccoli in an even layer on a baking sheet. Roast for 25 minutes or until charred and the thick parts of the stems are tender.

Meanwhile, make brown butter. Melt 6 tablespoons butter in large saute pan over medium heat. Continue to simmer until butter turns golden brown and smells nutty, about 5 minutes. Remove from heat and transfer brown butter to a bowl. Set aside.

In the same pan, heat 1 tablespoon oil over medium heat. Add anchovies and cook until they start to dissipate, stirring occasionally. Add garlic and saute for 1 minute or until lightly browned.

Add beans and season with salt and pepper. Mash about 1 cup of the beans using a masher or fork. Add chicken or vegetable stock, red chili flakes, and oregano. Bring to a gentle simmer and cook for 5 minutes. You can mash more beans if you want a creamier consistency.

Remove beans from heat and add red wine vinegar. Adjust seasoning with salt and pepper.

Spoon beans on a large serving platter and top with charred broccoli. Drizzle brown butter on top and garnish with fresh dill, lemon zest, and a sprinkle of Maldon salt. Serve with crusty bread if desired.