Green Beans with Garlic, Anchovies and Hot Peppers
10 anchovy fillets
4 lg garlic cloves
2 tbsp olive oil
2 tsp dried red pepper flakes
2 tbsp salt
1 lb green beans, stem ends removed
Soak anchovies in cold water for five minutes. Drain, pat dry and chop finely.
Mince garlic and crush into a smooth paste with the edge of the knife against the cutting board. Heat oil over low heat and add garlic. When garlic sizzles, remove pan from heat and stir in anchovies and red pepper flakes.
Bring a large pot of water to a boil and add the salt. As soon as the water returns to a boil, add the beans but do not cover the pot. Bring water to a boil, reduce heat to medium and cook until beans are done but still crisp-tender, about 5-10 minutes. Drain and return to the pot. Toss beans with the garlic mixture. Season with salt and pepper and serve immediately.
Prep Tips: Beans may be cut into pieces, if you prefer, but they look best whole. You may skip the part about soaking the anchovies: drain excess oil and proceed. This dish may also be served at room temperature as a salad.
Serves 4.
Adapted from Vegetables, James Peterson, 1998.