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White Beans and Tomatoes with Anchovies and Vinegar
This simple and remarkably flavorful bean dish was inspired by a classic from Italy’s Veneto region, fagioli in salsa (or fasoi in salsa), which usually is made with borlotti beans, extra-virgin olive oil, anchovies and garlic. We use canned cannellini or pinto beans and include a generous amount of vinegar, as is traditional, to lend a pleasant sharpness. Cherry or grape tomatoes add juiciness, sweetness and color, and lots of chopped parsley lends fresh, grassy notes. Depending on what you have in your refrigerator, feel free to swap in another herb, such as basil, or a big handful of peppery arugula.
cup extra-virgin olive oil, plus more to serve
medium garlic cloves, thinly sliced
01In a 12-inch skillet, combine the oil and garlic. Cook over medium, stirring occasionally, until the garlic starts to brown, 1 to 2 minutes. Add the carrot and anchovies; cook, stirring, until the anchovies are completely broken down, 1 to 2 minutes.