Laura Bush's Green Beans with Anchovy Butter

By jz8tkz

Ingredients

• 2 tablespoons unsalted butter
• 3 or 4 anchovy fillets, rinsed, well-drained and finely chopped
• 2 pounds green beans, trimmed
• 1 cup crisped quinoa,for garnish (see Note)

Preparation

Step 1

Melt the butter in a small skillet over medium-
low heat. Add the anchovies (to taste) and cook,
stirring, until the anchovies fall apart and the
mixture turns into a smooth paste, about 4 minutes.
Remove the skillet from the heat.
Have ready a large bowl of ice water.
Bring an inch of water to a boil in a large pot
over medium-high heat. Set a steamer basket in
the pot, add the beans, cover the pot and steam for
7 to 10 minutes or until the beans are just tender.
(Depending on the size of your pot, you might have
to do this in two batches.) Immediately transfer the
beans to the ice water to cool rapidly.
At this point, if desired, you can pat the beans
dry, wrap them in paper towels, then place them in
plastic bags and refrigerate overnight.
When ready to cook, return the beans to

the large pot over low heat. (If they have been
refrigerated, let them sit at room temperature for

a half-hour or so.) Add the anchovy butter and use
tongs to toss the beans for 1 to 2 minutes or until
the beans are warmed and evenly coated in the
butter. Transfer to a warmed serving dish and serve
right away, with fried quinoa passed on the side, if
desired.
Note: To make crisped quinoa, combine 1 cup of
cooked, cooled quinoa with 2 tablespoons of canola
oil in a bowl and use your fingers to rub the oil onto
the quinoa, breaking up any clumps. Spread the
quinoa on a parchment paper-lined baking sheet
and bake in a 300-degree oven for 20 to 30 minutes,
stirring occasionally and watching to make sure the
quinoa does not burn. Drain on paper towels and
use more towels to blot off some of the oil. Serve at
room temperature.