Lemony White Beans With Anchovy and Parmesan
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¼cup olive oil
- 4garlic cloves, thinly sliced
- 4anchovy fillets
- 2tablespoons salted capers, rinsed, or 1 tablespoon brined capers
- 1teaspoon red-pepper flakes
- 2(15-ounce) cans white beans, such as cannellini, Great Northern or navy, drained and rinsed
- Kosher salt and freshly ground black pepper
- 1head of escarole or chard, trimmed and torn into large pieces
- ½cup fresh mint leaves
- ½cup fresh parsley leaves, leaves and tender stems
- A hunk of Parmesan or pecorino cheese, for serving
- 1lemon, halved
Nutritional analysis per serving (6 servings)
281 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 8 grams dietary fiber; 1 gram sugars; 13 grams protein; 721 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat the olive oil in a large skillet over medium heat and add the garlic. Cook, swirling the skillet occasionally until the garlic is pale golden brown, 3 to 4 minutes.
- Step 2
Add the anchovies, capers and red-pepper flakes, swirling until the anchovies melt and sizzle, the capers pop slightly, and the red-pepper flakes toast and bleed into the oil, about 2 minutes.
- Step 3
Add the beans and season with salt and pepper. Reduce the heat to medium-low and toss to coat the beans in all the garlicky business. Let them cook until the flavors have melded and beans no longer taste like they came from a can, 8 to 10 minutes.
- Step 4
Add half the escarole and toss to coat, letting it wilt ever so slightly. Transfer the beans and wilted escarole to a large serving platter or bowl, and mix in the remaining escarole. Scatter with the mint and parsley. Use a peeler or box grater to shave some Parmesan over all. Squeeze the lemon over everything just before serving.
- This dish is really best prepared right before it’s going to be eaten; if you must make it ahead, you can do everything up until Step 3 a day before. When it’s time to eat, reheat the beans and continue with Step 4.
Private Notes
Comments
For this and every recipie calling for canned beans (excdpf canned baked beans or canned tomato sauced beans) place them in a strainer and rinse them throughly to get rid of any can tastes.
Just made this for lunch with all ingredients on hand except escarole which I bought at my market that came from a local farm. Very easy and delicious. I added smoked steelhead trout pieces for complete meal. Highly recommend not using canned beans. I used Rancho Gordo yellow eye beans which I had soaked/cooked the other day and frozen.
I like Emily Weinstein's suggestion in her weekly newsletter: "You could treat this Alison Roman recipe as a side and serve with simple chicken or fish, but I’d just straight up make it for dinner. Omit the anchovy to make it meatless, and try upping the amount of capers to make up for the lost salt and oomph. I’d serve it with thick pieces of toast, but it would be delicious with farro, and I would also be up for tossing it with a relatively short pasta shape, like gemelli."
A really good salad even when the beans are cold. Having it now with non wilted lettuce and cold beans but the Parmesan and lemons make it so lovely.
Soooo good!!
My Italian grandmother used to make this dish. It’s delicious and brings up childhood memories.❤️
Advertisement