Snap off both ends of the beans and wash under cold, running water. Bring a large sauce pan of salted water to a boil over medium-high heat. Add beans and cook uncovered, until tender but still a bit firm to the bite, 2 to 5 minutes, depending on size. Drain and immediately plunge beans in a large bowl of ice water. This will stop the cooking and maintain the green color. When cool, drain beans and set aside.
Heat oil in a large skillet over medium heat. Add garlic and anchovies. Stir for about 1 minute and add tomatoes. Cook until juices of the tomatoes have thickened and tomatoes are soft and tender 3 to 5 minutes. Add beans and season with salt and red pepper flakes. Cook stirring, just long enough for the beans to heat through, 2 to 3 minutes. Serve warm with a few slices of grilled bread.

Pascento96

123 Recipes | 0 Cookbooks | Profile

This recipe viewed 1 times

Public

Open

Tags: