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.
- Serves: 4 persons
- 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
Step 1Heat 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 2Add 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 3Add 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 4Add 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.