Beans Recipes: Recipe for Fagioli alla Veneta (Beans with Anchovies in the Style of Venice)

Recipe from inmamaskitchen.com

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Fagioli alla Veneta
(Beans with Anchovies in the Style of Venice)

1 pound fresh shelled borlotti beans (see note below about dried beans)

1 cup white wine vinegar

1 tablespoon parsley, chopped

2 cloves garlic

2 tablespoons olive oil

10 anchovy fillets, chopped

salt and freshly grated black pepper to taste

Method

Boil the beans with a dash of little salt until tender, about 45 - 50 minutes.

Cut garlic into large slivers. Sauté in oil until golden, but not browned.Do not allow to burn. Remove garlic from oil when golden. Stir in anchovies and cook over medium-low heat until they break up and meld into the oil.

Stir in vinegar and pepper and reduce to a low simmer, cooking for 10 minutes. When ready to serve, add the chopped parsley, stir just to combine, and pour over the strained beans.

Contributor: Wayne Gregory

Note: If fresh beans are unavailable, do buy the dried variety and follow package directions for cooking them.

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