White Beans With Anchovies Recipes

LEMONY WHITE BEANS WITH ANCHOVY AND PARMESAN

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.

WHITE BEANS WITH ANCHOVIES

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.

FLATBREAD WITH WHITE BEAN HUMMUS, CARAMELIZED ONIONS, BLACK OLIVES AND SPANISH WHITE ANCHOVIES

Steps:

• Spread each flatbread with some of the hummus, then top with the caramelized onions, olives, and anchovies. Garnish with fresh thyme leaves. Cut into wedges and serve.
• In an electric mixer fitted with the paddle attachment, combine the yeast, sugar, and water. Mix for 1 minute on low speed and let stand until the mixture just begins to bubble. Attach the dough hook and add both flours and the salt to the yeast mixture. Mix until it forms a mass; the dough should be sticky. Continue to add additional flour, if necessary, until the surface is dry enough to handle and dry enough to roll.
• Divide the dough into 4 pieces, roll into balls, and lightly brush with oil. Place on a floured surface and cover the balls with plastic wrap and a clean cloth and let proof for 2 hours at room temperature; or, place on a lightly greased baking sheet, cover, and let proof overnight in a refrigerator.
• Preheat a grill or preheat the oven to 425 degrees F.
• To form flatbread, pat each piece of dough out into a 5-inch disk and sprinkle liberally with flour. Roll each disk, on a floured surface, into a 10-inch diameter circle. Puncture the dough liberally with a fork to keep it from rising. Grill or bake each on a pizza stone or a lightly greased sheet pan for about 5 minutes or until dough starts to get crisp on the edges but still remains chewy.
• Place beans, garlic, harissa, lemon juice, and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste.;
• Heat oil and butter in a large pan over medium heat. Add the onions and sugar and cook slowly until deep golden brown, stirring occasionally. Remove from the heat and stir in the thyme.

ROASTED RED-PEPPER SALAD WITH ANCHOVY WHITE BEANS

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.