Anchovy Beans
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."
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!