Green beans are a versatile vegetable that can be cooked in a variety of ways. They are a good source of vitamins and minerals, and they are also low in calories and fat. In this article, we present four delicious recipes for green beans with anchovies.
The first recipe is a simple sauté of green beans with anchovies, garlic, and lemon. This dish is quick and easy to make, and it is perfect for a weeknight meal. The second recipe is a more complex dish of green beans with anchovies, tomatoes, and capers. This dish is perfect for a special occasion, and it is sure to impress your guests. The third recipe is a salad of green beans with anchovies, hard-boiled eggs, and a Dijon vinaigrette. This salad is a refreshing and healthy way to enjoy green beans. The fourth recipe is a soup of green beans with anchovies, potatoes, and carrots. This soup is hearty and flavorful, and it is perfect for a cold winter day.
TRAY BAKED SALMON WITH OLIVES, GREEN BEANS, ANCHOVIES AND TOMATOES
The idea of this dish is to bake your salmon plainly with a little olive oil and sea salt. In the same tray, bake the tomatoes, olives and blanched green beans, laying anchovies over the beans. As the anchovies cook they fall apart, and as the olives roast they sort of infuse a smoky flavor with the tomatoes. This is a really choice combination - you must try it.
Provided by Jamie Oliver
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Tail the green beans, blanch them until tender in salted, boiling water, and drain. Put in a bowl with the cherry tomatoes and the stoned olives. Toss in the olive oil and a pinch of salt and pepper.
- Give the salmon fillets a quick wash under the tap and pat dry with kitchen paper towels. Squeeze the juice of 1/2 a lemon over the fillets, on both sides, then season both sides with salt and pepper and drizzle a little olive oil over the top. Preheat the oven and a roasting tray at the highest temperature. Put your 4 fillets of salmon at 1 end of the roasting tray. Toss the basil into the green beans, olives and tomatoes and place this mixture at the other end of the tray. Lay the anchovies over the green beans. Roast in the preheated oven for 10 minutes, then remove from the oven and serve with lemon quarters.
- This is very tasty with some homemade mayonnaise or aioli.
- Smash up the garlic with the salt in a mortar and pestle (if you don't have a mortar and pestle you can very finely chop the garlic). Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you've blended in a half cup of the olive oil you can start to add the rest in larger amounts. When you've added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts. To finish just season to taste with salt, freshly ground black pepper and lemon juice. Yield: 8 servings
GREEN BEANS WITH ANCHOVY & SOFT EGG
A simple, healthy dish that tastes superb
Provided by Mary Cadogan
Categories Lunch, Main course, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 7
Steps:
- Steam or boil the beans for 6-8 mins, until just tender. Drain and cool under running cold water. Pat dry with kitchen paper.
- Meanwhile, boil the eggs for 4 mins, then cool under running cold water. Crack and remove the shells.
- Whisk together the vinegar, mustard, sugar, oil and a little salt and pepper in a small bowl. Divide the beans between 6 plates. Halve the eggs and set one half on each pile of beans, topped with a couple of anchovy halves. Drizzle over the dressing and some freshly milled black pepper, then serve.
Nutrition Facts : Calories 151 calories, Fat 13 grams fat, SaturatedFat 2.2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.43 milligram of sodium
WHITE BEANS WITH ANCHOVIES
Offer thinly sliced serrano ham or prosciutto and bowls of stuffed olives and toasted almonds along with the beans.
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place dried Great Northern beans in large pot. Pour enough cold water over beans to cover by 3 inches. Bring to boil. Boil 2 minutes. Remove from heat. Cover beans and let stand 1 hour. Drain. Return beans to same pot. Add 7 cups water and bay leaves; bring to boil. Reduce heat to medium-low; simmer 30 minutes. Add salt and pepper to beans; continue to simmer until beans are tender, about 30 minutes longer. Drain well. Transfer beans to large bowl.
- Whisk olive oil and Sherry wine vinegar in small bowl. Add vinaigrette, anchovy fillets and chopped fresh parsley to warm beans and toss gently to blend. Season to taste with salt and pepper. Spoon onto plates and serve warm or at room temperature.
LEMONY WHITE BEANS WITH ANCHOVY AND PARMESAN
These white beans, adapted from Alison Roman's cookbook "Nothing Fancy" (Clarkson Potter, 2019), could potentially be a whole meal, but they are also great alongside another protein since they pull double duty as both starch and salad. While this dish is beautifully seasonally agnostic, it is a summery dream with grilled whole trout or lamb shoulder, and lots of cold red or white wine, preferably in the sunny outdoors.
Provided by Alison Roman
Categories dinner, lunch, quick, weekday, beans, main course, side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
Tips:
- Choose fresh, crisp green beans for the best flavor and texture. - If you don't have anchovies, you can substitute 2 tablespoons of fish sauce or 1 tablespoon of Worcestershire sauce. - To make the dish more flavorful, use a combination of olive oil and butter to cook the green beans. - If you like a little heat, add a pinch of red pepper flakes or a drizzle of hot sauce to the dish. - Serve the green beans immediately, or they will lose their vibrant color.Conclusion:
Green beans with anchovies is a simple but delicious dish that is perfect for a quick and easy weeknight meal. The green beans are tender and flavorful, and the anchovies add a salty, umami flavor that complements the beans perfectly. This dish is also a good source of vitamins and minerals, making it a healthy choice for your family. So next time you're looking for a quick and easy side dish, give green beans with anchovies a try. You won't be disappointed!
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