My father grew beautiful beans in his garden. He’d gather some of the nicest ones and freeze them so we could enjoy them in winter. It’s important not to overcook the beans—they should still be very firm. Just cook them for a minute or two. Put them straight in the vinaigrette while they’re still hot so that the garlic will cook just a bit and mellow a bit.
Print What you need
1 large bunch of green beans or string beans
garlic
olive oil
balsamic vinegar
lemon
anchovy
oregano, thyme, cumin, paprika, pepper
slivered red onions (optional)
slivered red peppers (optional)
How you make it
- First, trim both ends of the beans.
- In a shallow bowl or dish put a tablespoon or two of olive oil.
- Add a minced clove of garlic.
- Add a minced or mashed anchovy filet.
- Add a tablespoon of vinegar, preferably balsamic.
- Add a squeeze of lemon.
- Add a pinch of oregano, thyme, cumin, paprika, black pepper.
- Add some slivered red onions or bell peppers for color.
- Drop the beans in boiling salted water and cook just a minute or two.
- Add the beans to the vinaigrette and toss.
Buon appetito!
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