How ya’ll been holding up? These past few weeks have been just…wow. Coronavirus has been the center of all the conversations I’m having or eavesdropping on. I’ve been doing pretty okay. Just taking it one day at a time, and using the extra time to rest, work on home projects, and catch up on all the things I’ve been procrastinating on…like cleaning out my cabinets.
I cleared out my fridge and cabinets because now is not the time to have food going to waste. Pushed to the back, I found an insane amount of canned beans and a few tins of anchovies, and thought, wait this is actually the perfect combo. Enter this Marinated Anchovy White Bean dish. Absolutely delicious and satisfying. For those of you sleeping on anchovies, it’s time to wake up. They add a punch of saltiness to dishes, and are also a great way to boost your omega-3 and protein intake.
I paired this dish with this kinda easy to do homemade no-knead focaccia recipe. I made it because 1. I have the time 2. The only bread left in the supermarket is…no bread. Made a batch of this focaccia and froze it to use for the month. Alright, now let’s get into this pretty simple recipe!
Rinse the canned beans and add to a bowl. Pour the oil in the anchovy tin into the bowl, and then chop the anchovy into smaller pieces and add to the bowl as well. Mix the garlic and kale into the bowl, then drizzle the olive oil and vinegar. Mix again. Top with parmesan, salt, pepper, and oregano. Salt very lightly because the anchovies are salty af. Enjoy with bread, pita, salads, or eggs!
- 1 15.5 oz can white beans (can also used 1 1/2 cups cooked beans)
- 1 tin anchovies packed in oil
- 1/2 cup kale, finely chopped
- 1 clove garlic, minced
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar (can use juice of 1/2 lemon as an alternative)
- 1 tablespoon parmesan
- Salt, oregano, and red pepper flakes, to taste
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Rinse the canned beans and add to a bowl. Pour the oil in the anchovy tin into the bowl, and then chop the anchovies into smaller pieces and add to the bowl as well.
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Mix the garlic and kale into the bowl, then drizzle the olive oil and vinegar. Mix again.
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Top with parmesan, salt, pepper, and oregano. Enjoy with bread, pita, salads, or eggs!
Salt very lightly to taste because the anchovies are salty af
Omg this was such a great recipe. I am veegtarian so I made some modifications. So instead of anchovies, I used smokey tofu and then I made a really salty olive oil mixture. But regardless, this was such a great idea. I normally buy and consume darker beans, so I was definitely uncertain about the white beans. BUT IT WAS SUCH A GREAT CHOICE. Wendy and Jess, you made me like white beans, thank you! This recipe is so easy and fast. I whipped it up in like 5 minutes. Also, this recipe is LOADED with protein, which is great because it is filling and great post run/workout. Also, this dish has other nutrients like omega-3s and sodium, which will increase your hydration. Stop reading my review, and GO MAKE THIS RECIPE!! You won’t regret it
YAY! So happy you enjoyed. Gotta try that smokey tofu!!
My family loves this recipe, especially piled on crusty bread!
love to hear that!
OMG! I made this to use up anchovies and Parmesan as I transition to vegan. This is so good I almost want to reconsider my decision! I’ll have to experiment with vegan adaptations – any suggestions?
Vegan Worcestershire sauce or capers are good anchovies alternatives!