White Beans With Anchovies Recipes

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ROASTED RED-PEPPER SALAD WITH ANCHOVY WHITE BEANS



Roasted Red-Pepper Salad with Anchovy White Beans image

We love our greens, but in this salad they are more of an accent to the tender white beans and sweet, meaty roasted red peppers.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 1h

Number Of Ingredients 10

4 small red bell peppers
Coarse salt and freshly ground pepper
2 anchovy fillets packed in olive oil, minced
1 clove garlic, minced
2 teaspoons sherry vinegar
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
1 can (15 ounces) small white beans, drained and rinsed
1/4 ounce Parmesan cheese, grated (2 tablespoons)
1 cup packed spicy baby greens, such as watercress or arugula

Steps:

  • Char bell peppers over the flames of a gas burner, turning with tongs until blackened and blistered, about 10 minutes. (Alternatively, broil them 2 or 3 inches from heat source.) Transfer peppers to a bowl, cover with a plate, and let stand until cool. Scrape off skins with a paring knife and wipe flesh clean with a paper towel. Keeping stems intact, cut peppers in half lengthwise, then remove and discard seeds. Arrange on a platter and season with salt and pepper.
  • Whisk together anchovies, garlic, vinegar, oil, and parsley in a medium bowl. Add beans and toss to coat. Season with salt and pepper. Spoon over peppers and top with Parmesan and greens.

WHITE BEANS WITH ANCHOVIES



White Beans with Anchovies image

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

1 pound dried Great Northern beans
7 cups water
2 small bay leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup Sherry wine vinegar
1 2-ounce can anchovy fillets, drained, cut into 1/2-inch pieces
2 tablespoons chopped fresh parsley

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.

WHITE BEANS PUTTANESCA



White Beans Puttanesca image

Provided by Maggie Ruggiero

Categories     Bean     Olive     Tomato     Side     Picnic     Dinner     Basil     Healthy     Potluck     Capers     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (side dish) servings

Number Of Ingredients 9

2 anchovy fillets, finely chopped
3 garlic cloves, minced
1/4 to 1/2 teaspoon hot red-pepper flakes
3 tablespoons extra-virgin olive oil
2 plum tomatoes, coarsely chopped
1/3 cup pitted Kalamata olives, coarsely chopped
1 tablespoon drained capers, chopped
1 (19-ounce) can cannellini beans, rinsed and drained
1/4 cup chopped basil

Steps:

  • Cook anchovies, garlic, and red-pepper flakes in oil in a medium skillet over medium heat, stirring, until anchovies dissolve, about 1 minute. Stir in tomatoes with olives and capers and cook until they begin to soften, about 2 minutes.
  • Stir in beans and simmer 3 minutes. Add basil.

LEMONY WHITE BEANS WITH ANCHOVY AND PARMESAN



Lemony White Beans With Anchovy and Parmesan image

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

1/4 cup olive oil
4 garlic cloves, thinly sliced
4 anchovy fillets
2 tablespoons salted capers, rinsed, or 1 tablespoon brined capers
1 teaspoon 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
1 head of escarole or chard, trimmed and torn into large pieces
1/2 cup fresh mint leaves
1/2 cup fresh parsley leaves, leaves and tender stems
A hunk of Parmesan or pecorino cheese, for serving
1 lemon, halved

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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