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 Venetian Beans | Status Approved | | Name | Venetian Beans | | Category | Italian, Side Dishes, Vegetables | | Serves/Yields | 4 | | Difficulty | Easy | | Prep. Time | 10 min | | Cook Time | 3 hours | | Introduction | | This is a classic side dish popular in Venetian cuisine. It's a good match with white meats (chicken,turkey, veal) as well as with grilled fish (swordfish, seabass, grouper). | | Ingredients | | 1/2 Lb dried navy_beans
2 garlic_cloves
5 anchovy_fillets
1 Small bunch of flat leaf parsley
1/4 cup white wine_vinegar
3 Tbsp extra_virgin_olive_oil
Sea_salt . | | Directions | | Step: 1 | Place the beans in a colander and rinse well, picking out any stones or off color beans. Place in a large pot and cover with cold water. Cover and soak overnight.
Drain the beans, put into a large casserole and add enough cold water to completely cover them.
Cook on low heat for about 3 hours, seasoning with sea salt just when almost finished. When beans are done, drain and set aside. | | Step: 2 | Smash garlic cloves with a fork and saute in a frying pan with 1 tbsp extra virgin olive oil until golden. Remove garlic.
Add the anchovies, and stir often until they dissolve.
Turn heat up, add vinegar and cook until reduced by half, about 2 to 3 minutes. | | Step: 3 | Pour the sauce over the beans, drizzle with remaining extra virgin olive oil, and garnish with minced parsley.
Let sit for at least 2 hours before serving. |
Time submitted: Friday, March 09. 2007 at 16:12:00 Contributed By: guido
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