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Justine Doiron

just real good food

Beans + Grains + Bowls, Dairy Free, Fish, Gluten Free, Recipes, Special Diets · July 26, 2022

Anchovy Beans

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These anchovy beans are simultaneously my easiest, but also classiest bean recipe. And I know that’s hard to believe, especially if you’ve made my chimichurri beans or my butter bean salad, but it’s true. These anchovy beans are rich, comforting, incredibly filling, bold with flavor, but require no “cooking” cooking. You just need to heat up some olive oil on the stove, pour it over your ingredients, then mix and serve.

This recipe is my fool-proof hack for an easy weeknight dinner or a lazy meal prep, and you can mix-and-match how you serve these beans to fit your mood. It’s hot and summery right now, so pairing them with crispy cucumbers and white rice felt like the best dinner, but you can also pair them with whatever you have available. These anchovy beans are a chameleon of a recipe, making them a perfect meal to add to your kitchen’s rotation.

Table of contents

  • Ingredients for these anchovy beans
  • How to make (and sizzle) these anchovy beans
  • Looking for other bean recipes?

Ingredients for these anchovy beans

  • 1 tin of anchovies, packed in oil
  • 1/2 tsp caraway seeds
  • 1 tsp fennel seeds
  • 1/2 tsp red pepper flakes
  • 1/4 tsp fresh cracked black pepper
  • 3 garlic cloves, grated or finely minced
  • 1 lemon for zest and juice
  • 1/3 cup olive oil, heated in a small pot to 300F
  • 1 can of navy beans rinsed and drained
  • 1 large handful of fresh parsley, about 1 cup, stems included and very finely chopped
  • 2 Persian cucumbers or pickling cucumbers, quartered and sliced
  • 1 cup of cooked white rice for serving

Optional

  • 1/8 tsp ground paprika, for garnishing
  • 1 sprig parsley, for garnishing

How to make (and sizzle) these anchovy beans

In a large heat-proof bowl, add the anchovies, caraway seeds, fennel seeds, red pepper flakes, grated garlic cloves, and lemon zest and juice from the whole lemon.
In a small saucepan or butter warmer, bring the olive oil up to 300F, you’ll know it’s at this temperature when you start to see it ripple under the surface.
Pour the hot oil over the anchovies and seasonings. Let it sizzle, then immediately take a small whisk and whisk vigorously. The anchovies will stay in whole pieces at first, but as you whisk you’ll begin to see them “melt” into the hot oil. This will create a thick and smooth anchovy-oil sauce.
Add the beans directly into the anchovy mixture. Toss to coat all the beans in an even coating of the glossy anchovy oil.
Add in the parsley and stir again. The mixture should be well combined.
To serve, add a portion of rice to each bowl, then add the chopped cucumbers, and top with the beans. Drizzle any remaining anchovy oil on top. Garnish black pepper, paprika and any leftover parsley!

Looking for other bean recipes?

Here are a few of my most recent favorites:

Chimichurri Beans
There's a reason you don't mess with a classic. Chimichurri is one of my favorite condiments, but it becomes that much better when you make it into a bowl. Beans add protein and substance, giving you a super simple but flavor packed lunch or dinner.
Check out this recipe
Za’atar Butter Bean Salad
I can only describe this salad as an amalgamation of colors and flavors that I love, with a hit of za'atar that keeps everything together. It's a perfect summer salad. Use ripe and juicy cherry tomatoes, preferably as red as you can get them, and let the butter beans and pickled red onions bring the whole salad up another level. Parsley is there for some *greenage* but I wouldn't be mad at you if you also wanted to throw a little lettuce in the mix!
Check out this recipe
Scallops on Roasted Tomato Chickpeas
This is one of my favorite dinner recipes. These scallops are easy and classy af, not to mention, the entire dish is great for you. It's bursting with fresh charred tomato flavor, and perfectly balanced with the smokey sweetness of the scallops. Add some chickpeas or extra carbs and protein and dinner is done.
Check out this recipe

And that’s it for this anchovy beans recipe!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.

Anchovy Beans

5 from 7 votes
Anchovy Beans, or better known as anchovy sizzle beans, are the no-cook comfort food recipe that I need you to have. They work in every season, summer, winter, fall, you name it – and are just the epitome of easy, comforting and delicious. And don't let the anchovies scare you! We mitigate the saltiness with a few other ingredients, and they end up adding just a luscious depth of flavor that people will say they "just can't put their finger on."
Print Recipe Pin Recipe
Prep Time:10 minutes mins
Cook Time:2 minutes mins
Course: Main Course
Cuisine: American, Fusion, Italian, Mediterranean
Keyword: anchovies, beans, dinner, parsley
Servings: 2 servings

Ingredients

  • 1 tin of anchovies packed in oil
  • 1/2 tsp caraway seeds
  • 1 tsp fennel seeds
  • 1/2 tsp red pepper flakes
  • 1/4 tsp fresh cracked black pepper
  • 3 garlic cloves grated or finely minced
  • 1 lemon for zest and juice
  • 1/3 cup olive oil heated in a small pot to 300F
  • 1 can of navy beans rinsed and drained
  • 1 large handful of fresh parsley about 1 cup, stems included and very finely chopped
  • 2 Persian cucumbers or pickling cucumbers quartered and sliced
  • 1 cup of cooked white rice for serving

Optional

  • 1/8 tsp ground paprika for garnishing
  • 1 sprig parsley for garnishing

Instructions

  • In a large heat-proof bowl, add the anchovies, caraway seeds, fennel seeds, red pepper flakes, grated garlic cloves, and lemon zest and juice from the whole lemon.
  • In a small saucepan or butter warmer, bring the olive oil up to 300F, you’ll know it’s at this temperature when you start to see it ripple under the surface.
  • Pour the hot oil over the anchovies and seasonings. Let it sizzle, then immediately take a small whisk and whisk vigorously. The anchovies will stay in whole pieces at first, but as you whisk you’ll begin to see them “melt” into the hot oil. This will create a thick and smooth anchovy-oil sauce.
  • Add the beans directly into the anchovy mixture. Toss to coat all the beans in an even coating of the glossy anchovy oil.
  • Add in the parsley and stir again. The mixture should be well combined.
  • To serve, add a portion of rice to each bowl, then add the chopped cucumbers, and top with the beans. Drizzle any remaining anchovy oil on top. Garnish black pepper, paprika and any leftover parsley!

Posted In: Beans + Grains + Bowls, Dairy Free, Fish, Gluten Free, Recipes, Special Diets

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Reader Interactions

Comments

  1. Eloise says

    July 26, 2022 at 8:54 pm

    5 stars
    Made this for dinner tonight and it was everything I wanted it to be! Quick, simple, delicious & nutritious. A perfect summer throw together dish

  2. Ruthie says

    July 31, 2022 at 7:38 pm

    Quick, easy, healthy and so so tasty. My BF said it was the best meal he ate all month!

    • Justine says

      August 1, 2022 at 10:28 am

      I’m so glad you liked them! Thank you for coming back to leave this comment 🙂

  3. Francine Garnier says

    August 1, 2022 at 10:26 pm

    I have to admit I was a little hesitant about this recipe, but it was more amazing than I ever thought it could be! So delicious and the perfect blend of flavors! Will definitely be making this along with other Justine snacks recipes in the future!

    • Justine says

      August 3, 2022 at 10:59 am

      I’m so glad you liked it! Thank you for taking the time to leave such a nice comment, I really appreciate it!

  4. Jess says

    August 3, 2022 at 5:46 pm

    5 stars
    These look delicious and I can’t wait to try! Have you ever made them with anchovy paste instead of whole anchovies? Currently quarantined and trying to work with what I have.

    • Justine says

      August 3, 2022 at 9:32 pm

      I have not but if your anchovy paste is just anchovies and olive oil, I don’t doubt that it would work!

  5. Sue says

    August 4, 2022 at 3:05 am

    That was very tasty! I made it with yellow Indian beans from Rancho Gordo and it really hit the spot. I will definitely be making it again. Thanks for the recipe.

    • Justine says

      August 4, 2022 at 5:05 pm

      I’m so glad you liked it!!

  6. Rachael says

    August 9, 2022 at 1:13 am

    She did it again! Delicious and filling Mid-week meal— wait it’s still Monday

    • Justine says

      August 9, 2022 at 4:26 pm

      Hahah omg I love this – so glad you liked!

  7. Sydney says

    August 10, 2022 at 6:34 pm

    5 stars
    poruing the hot oil onto the anchovies is both a sound and experience over and over again wow

  8. Maren says

    August 12, 2022 at 5:32 pm

    5 stars
    WOAH. I put this over some toasted sourdough with a fried egg on top and woah. Insanely delicious! Thank you!

    • Justine says

      August 15, 2022 at 9:59 pm

      I’m so glad you liked it! And that combo sounds delicious, I might have to add an egg next time bc YUM

  9. Nickole says

    August 17, 2022 at 4:44 am

    Let me begin by saying, “I am a detailed oriented human”.

    I love that this recipe isn’t! I can make it in a matter of minutes and there is such balance in the dish! It’s a great addition to my lunches or even something to dump over a bed of lettuce when I’m feeling especially lazy. I make a double batch and then have it available for a between zoom call, “omg I need to eat” moment. Thank you! Your flavor combos help me to expand my existing flavor pairings and reach new heights!

    • Justine says

      August 18, 2022 at 1:05 am

      Omg this comment made me so happy! And the call back to the video – I love it. I’m so glad you made these and I’m so glad you love them!

  10. KNS says

    August 18, 2022 at 7:26 pm

    5 stars
    This meal was so…cool! I’ve never combined these ingredients and this is one of the first times I have eaten anchovies. All of it was delicious. When I was reading the recipe, the cucumber confused me–but when I tasted it, I found it was the perfect complement to the beans. Justine knows what she is doing!

  11. Maria says

    August 18, 2022 at 9:11 pm

    5 stars
    I was sceptical as It seems like a very random combination of ingredients but it worked !!!! It was super tasty, filling, cheap and nutritious. I had it on its own – no rice as had no time to make, but it was fine without rice or any sides. Will for sure try with cucumber next time.

    thank you !! what an amazing recipe !!

  12. annieb says

    August 20, 2022 at 10:14 pm

    5 stars
    this is really phenomenal. best dinner I’ve made this year. i was skeptical about the cucumbers but they are perfect! I ate mine over isreali cousocus instead of rice.

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Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
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