Venetian-Style Beans
Simple Recipes Italian Side Dishes Fish and Seafood Low Calorie Recipes Vegetables
One of my favorite dishes lately. I think the fact that I felt like I was at the seaside while eating it contributed greatly to this... I served it as a salad-appetizer, but it's also suitable as a side dish next to a pork roast. You can also add some rosemary or mint alongside the herbs I used.
Ingredients
250 g beans
2 bay leaves
1 carrot
1 small piece of celery
Sauce
5 anchovies preserved in salt
3 garlic cloves
2 green onion stalks
1 tablespoon lemon juice
1/4 bunch parsley
5-8 basil leaves
2 sage leaves
4 tablespoons olive oil
salt, pepper
Servings: 4
How to prepare venetian-style beans
- Soak the beans overnight, then boil with plenty of water, bay leaves, carrot, and celery cut into large pieces. Boil for at least 1.5 hours in a regular pot or 45 minutes in a pressure cooker (from when the pot starts whistling).
- Put the anchovies in cold water and let them desalt. Change the water several times. After about 1 hour, drain them, remove the spine, and chop finely.
- When the beans are done boiling, heat the oil and fry the garlic cloves cut into 2-3 pieces until you smell the garlic, about 1 minute. Don't let the garlic burn!
- Add the sliced green onion and chopped anchovies. Sauté everything over medium-low heat until the anchovies dissolve in the oil, about 2 minutes. Stir frequently.
- Add the lemon juice and simmer for 1 more minute.
- Turn off the heat and add the finely chopped herbs.
- Drain the beans and while still hot, add them to the sauce. Sprinkle 2 pinches of black pepper. Mix well. Taste for salt and add if needed.
- Serve warm or cold. It's even better the next day after the flavors blend.
Anchovies and green onion
Sauté until the anchovies dissolve
Add the beans
Venetian-Style Beans
