Makes 4 to 6 servings
These beans, a nice crusty bread, and a chiled glass of wine make the perfect light summer dinner or brunch dish. Salsa verde is an herby Italian sauce with hundreds of variations, so don’t hesitate to change the proportions of the sauce to suit your taste for anchovies, capers, and garlic!
Ingredients
- 1 lb dried white beans (like cannellini), sorted
- 6 cloves garlic, divided use
- 1 teaspoon anchovy paste
- 1/2 teaspoon kosher salt, plus more to taste
- 1 cup minced parsley (from about 1 bunch)
- 3 tablespoons capers, minced
- 1/2 teaspoon red pepper flakes, plus more to taste
- 1 tablespoon red wine vinegar, plus more to taste
- 1/2 cup extra-virgin olive oil, plus more for finishing
- 1 tablespoon freshly squeezed lemon juice, plus more to taste
- 1 baguette, for serving
Directions
- Place the beans in a large bowl or container and cover with water by 3 inches. Cover the bowl and allow the beans to soak overnight.
- Drain the rinse the beans. Transfer to a large pot. Crush 4 of the garlic cloves and add to the pot with the beans. Add enough water to cover by about 2 inches. Bring to a boil over medium-high heat. Reduce to a simmer and cook until the beans are tender and creamy, about an hour. Drain and set aside.
- Meanwhile, roughly chop the remaining 2 cloves of garlic. On the cutting board, combine the garlic with the anchovy paste and salt, and use the back of your chef’s knife to crush the garlic with the anchovy and salt to form a paste. Transfer to a medium mixing bowl.
- Add the parsley, capers, pepper flakes, vinegar, olive oil, and lemon juice. Mix to combine, and season with salt, vinegar, and lemon juice as needed.
- Toss the beans with the sauce. Drizzle with oil just before serving alongside the baguette.
