Lemony Beans
Delicious! This recipe is in the NYT adapated from Alison Roman, further adapted by me. This is going into rotation to compete with the Spicy Garlicky Beans beloved by Susanne.
NOTES
NOTES
- I used dried beans instead of canned because that's what I had. I used the cooking liquid in place of the extra olive oil called for by the original recipe.
- No escarole or chard, only baby spinach on hand, which was fine
- No mint or parsley leaves because it was dark, wet, and windy and I didn't want to go outside to get them.
2 tbsp olive oil
4 garlic cloves, thinly sliced
4 anchovy fillets
1 tablespoon brined capers
1 teaspoon red-pepper flakes (or Hungarian sharp paprika!)
zest of 1 lemon
2 (15-ounce) cans white beans, such as cannellini, Great Northern or navy, drained and rinsed (or cooked dried beans with cooking liquid)
Kosher salt and 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
PREPARATION
1 tablespoon brined capers
1 teaspoon red-pepper flakes (or Hungarian sharp paprika!)
zest of 1 lemon
2 (15-ounce) cans white beans, such as cannellini, Great Northern or navy, drained and rinsed (or cooked dried beans with cooking liquid)
Kosher salt and 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
PREPARATION
- 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, lemon zest, 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, or until the cooking liquid has been mostly absorbed.
- 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.
This dish is really best prepared right before it’s going to be eaten; if you must make it ahead, you can do everything up until Step 3 a day before. When it’s time to eat, reheat the beans and continue with Step 4.
