FAGIOLI CON ACCIUGHE, PEPERONCINO E PREZZEMOLO or BEANS WITH ANCHOVIES, PEPERONCINO AND PARSLEY


Another weekend, sometimes I wonder where the weeks disappears, they seem to pass so quickly nowadays. Must be an age thing but if it continues like this I do not dare to think of what it will be like in ten years… Anyway, this weekend will be dedicated to cooking, as usual, and Weekend Herb Blogging, at least I hope so! And resting, I need that!
This a very savoury way of eating beans, I like it a lot and I usually make a bit too much so I can eat it the next day again because it ages with grace and just gets better if you let it absorb all the flavours.


FAGIOLI CON ACCIUGHE, PEPERONCINO E PREZZEMOLO or BEANS WITH ANCHOVIES, PEPERONCINO AND PARSLEY

250 g/8,8 oz dry beans
3 anchovy fillets
1 dried peperoncino
1 tblsp finely chopped parsley
Olive oil

– Boil the beans in salted water. If you soak them for at least 12 hours, it will not take long.
– When they are ready, you heat a couple of tblsp of olive oil in a frying pan together with the crumbled peperoncino and the anchovy fillets. Push the anchovies around with the back of a fork and when they have disintegrated you add the parsley and stir.
– Pour it over the beans and mix it carefully. Let the beans rest for a while before you serve it.
– If you want you can add chopped or sliced red onion or some garlic in the oil when you fry the anchovies.

L