Recipes and Cooking Spicy Green Beans with Herb Salad Be the first to rate & review! Author Alison Roman utilizes anchovy filets in this full-flavored veggie side dish. If working with anchovies doesn't appeal to you, use the anchovy paste option to add the salty umami flavor you'll crave. By Alison Roman Alison Roman Instagram Alison Roman is an experienced recipe developer and food writer for national publications, including Better Homes & Gardens, the New York Times, and Bon Appétit. Her career took another level thanks to her viral recipes on social media. Alison is also author of "Dining In" and "Nothing Fancy." Alison Roman attended University of California, Santa Cruz, where she studied Creative Writing. Learn about BHG's Editorial Process Published on October 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 35 mins Total Time: 45 mins Servings: 6 Yield: 8 cups Jump to Nutrition Facts Ingredients 2 tablespoon olive oil, plus more for drizzling 4 small shallots, cut into 1/2-inch wedges 4 garlic cloves, thinly sliced Kosher salt Freshly ground black pepper 2 - 4 anchovy fillets or 2 tsp. anchovy paste (optional) ¼ - ½ teaspoon crushed red pepper 2 tablespoon apple cider vinegar or white wine vinegar, plus more to finish 1 ½ pound green beans, trimmed 1 cup fresh Italian parsley (leaves and tender stems) ½ cup fresh dill leaves ½ cup fresh mint and/or cilantro (leaves and tender stems) Directions In a large Dutch oven heat the 2 tablespoons oil over medium-high. Add shallots and garlic. Season with salt and black pepper. Cook, without stirring, 4 to 5 minutes or until golden brown on one side. Stir and let them brown a bit more, another 4 to 5 minutes. If desired, add anchovies and let them sizzle and dissolve. Stir in crushed red pepper. Add the 2 tablespoons vinegar; simmer 1 to 2 minutes. Stir in green beans and 1/2 cup water. Season with salt and black pepper. Simmer, covered, 10 to 12 minutes or until totally tender. Remove from heat. Season with salt, black pepper, and, if desired, additional crushed red pepper. For herb salad: Toss parsley, dill, and mint with a splash of vinegar and a drizzle of olive oil; season with salt and black pepper. Transfer bean mixture to a large shallow bowl. Scatter herb salad over beans before serving. Serves 6. Rate it Print Nutrition Facts (per serving) 146 Calories 10g Fat 13g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 146 % Daily Value * Total Fat 10g 13% Saturated Fat 1g 5% Cholesterol 2mg 1% Sodium 303mg 13% Total Carbohydrate 13g 5% Total Sugars 5g Protein 4g Vitamin C 27.6mg 138% Calcium 88mg 7% Iron 3.1mg 17% Potassium 421mg 9% Folate, total 62mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.