Garlicky White Beans

By • June 17, 2011 • 0 Comments

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Makes about 4 cups

  • 2 15 oz cans navy beans, drained and rinsed
  • 1 shallot, minced
  • 4 garlic cloves, peeled and minced, green shoots removed if necessary, divided
  • 4 anchovy fillets, chopped
  • 1-2 tablespoons pecorino romano, grated
  • 3 tablespoons Italian parsley, finely chopped, divided
  • 1-2 teaspoons red wine vinegar
  • 1/4 cup extra virgin olive oil
  • salt and pepper, to taste
  1. Combine beans, shallot, half the garlic, and 1 tbsp finely chopped parsley in a large bowl.
  2. In the bowl of a food processor, combine remaining garlic, parsley, anchovies, pecorino, vinegar, salt and pepper. With motor running, stream in olive oil. Process until well-blended.
  3. Pour dressing over bean mixture and stir to combine. Allow to sit at least 30 minutes or as long as overnight. Serve chilled or at room temperature.
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