Servings: four to six.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?