by Bogre
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my 19 recipes »
Bogre's Notes:
2 15 oz cans navy beans, drained and rinsed Ask a question about this ingredient
1 shallot, minced Ask a question about this ingredient
4 garlic cloves, peeled and minced, green shoots removed if necessary, divided Ask a question about this ingredient
4 anchovy fillets, chopped Ask a question about this ingredient
1-2 tablespoon pecorino romano, grated Ask a question about this ingredient
3 tablespoons Italian parsley, finely chopped, divided Ask a question about this ingredient
1-2 teaspoon red wine vinegar Ask a question about this ingredient
1/4 cup extra virgin olive oil Ask a question about this ingredient
salt and pepper, to taste Ask a question about this ingredient
Combine beans, shallot, half the garlic, and 1 tbsp finely chopped parsley in a large bowl.
Ask a question about this stepIn 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.
Ask a question about this stepPour 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.
Ask a question about this step
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