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Makes: about 4 cups
15 oz cans navy beans, drained and rinsed
garlic cloves, peeled and minced, green shoots removed if necessary, divided
anchovy fillets, chopped
tablespoons pecorino romano, grated
tablespoons Italian parsley, finely chopped, divided
teaspoons red wine vinegar
cup extra virgin olive oil
salt and pepper, to taste
- Combine beans, shallot, half the garlic, and 1 tbsp finely chopped parsley in a large bowl.
- 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.
- 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.