300 g of white beans
4 cups of water
3 whole garlic cloves
5 spoons (tablespoon) of olive oil
100 g of anchovy fillets, rinsed and finely chopped
2 spoons (tablespoon) of vinegar
1/4 cup of chopped fresh parsley
Salt to taste
300 g of white beans
4 cups of water
3 whole garlic cloves
5 spoons (tablespoon) of olive oil
100 g of anchovy fillets, rinsed and finely chopped
2 spoons (tablespoon) of vinegar
1/4 cup of chopped fresh parsley
Salt to taste
Soak the beans overnight
Cook the beans in 4 cups of water in a pressure cooker for 10 minutes, or until they are tender
Drain the liquid and set aside the beans
Fry the garlic cloves in olive oil until golden brown
Remove the garlic, add the anchovy fillets, and let them dissolve over low heat
Add the vinegar and let it simmer for 1 minute at high heat
Add the beans and parsley, mix well, and adjust the seasoning
Remove from heat and let it sit for 2 hours to allow the flavors to meld together
Serve cold with Italian bread slices
Serves 10 portions
Note: If the anchovy fillets are salty, rinse them in water until all salt is removed
202 calories per serving.
