Lemony White Beans With Anchovy and Parmesan - Alison Roman

Name: Lemony White Beans With Anchovy and Parmesan - Alison Roman
Ingredients: ¼ 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; freshly ground black pepper; 1 head of escarole or chard, trimmed and torn into large pieces; ½ cup fresh mint leaves; ½ cup fresh parsley leaves , leaves and tender stems; A hunk of Parmesan or pecorino cheese , for serving; 1 lemon , halved

www.alisoneroman.com

These white beans could potentially be a whole meal, but they are also great alongside another protein since they pull double duty as both starch and salad.

View full recipe on www.alisoneroman.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alisoneroman.com.

Share this recipe:

Cooking tools:

Skillet
Stove
Tongs
Serving platter
Serving bowl
Peeler
Grater
Cutting board
Chef's knife
Measuring spoon
Can opener
Colander
Citrus press
Spoon
Wooden spoon

Ingredients

¼ 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
freshly ground black pepper
1 head of escarole or chard, trimmed and torn into large pieces
½ cup fresh mint leaves
½ cup fresh parsley leaves , leaves and tender stems
A hunk of Parmesan or pecorino cheese , for serving
1 lemon , halved