Tuscan String Beans with Anchovy, Chile, and Garlic – Fagioli al Toscano
Here is a simple recipe for string beans that gives them a deep, distinct Italian flavor. The dish starts with a soffrito of red onion, garlic, chile flakes, and anchovy paste, which blend together to form a complex, balanced flavor base; zesty, pungent, spicy, and salty. The beans are added and sauteed for 15 minutes, picking up these flavors as they cook. Finish off the dish with a drizzle of a good, fruity olive oil and a sprinkle of sea salt, and you have a delicious, simple Tuscan contorno.
Heat & Knives
The Recipe
Source: The Babbo Cookbook
1 pound green, wax, or romano beans
¼ cup extra-virgin olive oil
1 small red onion, finely chopped
4 garlic cloves, thinly sliced
½ tablespoon hot red pepper flakes
2 tablespoons anchovy paste
kosher salt and freshly ground black pepper, to taste
Trim the beans and cut them into 3-inch lengths.
In a 12- to 14-inch saute pan, heat the olive oil over high heat until hot but not smoking. Add the onion, garlic, red pepper flakes, and anchovy paste and stir over medium-high heat until the vegetables have begun to brown and become translucent, about 5 minutes. Add the beans and cook over medium heat until the beans are tender and deep brown, about 15 minutes. Season with salt and pepper and serve immediately.
