Servings: four to six.
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A long-time favorite - the lemon, garlic, and parmesan really liven up the beans. I've served it many times and always get great comments.
This is a terrific recipe which I have been using and adapting for some time. I often use canned beans, rinsed - chickpeas, romano, navy beans. I also often add diced red peppers, fresh cooked corn, finely diced onion. To suit my family's taste, I increase the proportion of tomatoes to beans. I also am a bit heavy handed on the freshly grated parmesan. A terrific summer salad that keeps well in the fridge when made ahead.
Loved the garlic rosemary flavors of this recipe. I agree with the previous reviewer that I would use less salt next time. I did not use anchovies.
This is a great way to eat your beans. Very flavorful and easy to make. I made it with the anchovies and thought that next time I will use a little less salt because of the anchovies. Four out of the five of us really liked this dish and one asked for the recipe.
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