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.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

hands-on:
35 mins
total:
45 mins
Servings:
6
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

146 calories; fat 10g; cholesterol 2mg; saturated fat 1g; carbohydrates 13g; mono fat 7g; poly fat 1g; insoluble fiber 4g; sugars 5g; protein 4g; vitamin a 1852.5IU; vitamin c 27.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.5mg; vitamin b6 0.3mg; folate 62mcg; sodium 303mg; potassium 421mg; calcium 88mg; iron 3.1mg.
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