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.
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Le Cat
[email protected]This is a must-try recipe for any bean lover.
Jessica Cordova
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
NADEEM KHAN
[email protected]This dish is so easy to make. I had it on the table in under 30 minutes.
Qamar Mughal
[email protected]I would love to try this recipe with different types of beans. I think it would be great with chickpeas or lentils.
Hasan Ahamed
[email protected]The leftovers were even better the next day. The flavors had really developed.
Ahsan Habib
[email protected]I served this dish with a side of roasted vegetables and it was a perfect meal.
Nahe Naser
[email protected]This is the perfect comfort food. It's warm, hearty, and satisfying.
Safdar Hussain
[email protected]I made this dish for my vegetarian friend and she loved it. It's a great meatless option.
Lily Skef
[email protected]This recipe is a keeper! I'll definitely be making it again.
Kathy Thao
[email protected]I'm not usually a fan of beans, but this dish has changed my mind. The flavors are so well-balanced.
Kisirinya Joseph
[email protected]The Parmesan cheese adds a nice touch of richness to the dish.
Tyla Kock
[email protected]I love the addition of anchovies in this dish. They add a wonderful depth of flavor.
Jason Buckman
[email protected]This is a great recipe for a quick and easy weeknight meal. The beans are so creamy and flavorful.
Dustin Pattern
[email protected]I made this recipe for a dinner party and it was a huge hit. Everyone loved the bright, zesty flavors.
Arad Farahani
[email protected]This dish was absolutely delicious! The combination of lemony white beans, anchovy, and Parmesan is divine.