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Fasoj In Salsa
Beans with anchovy sauce
1¼ lbs fresh broad beans or ¾ cup/200 G dried lima beans
1 head of garlic
2 oz. extra virgin olive oil
8 anchovy fillets from the jar, do not use canned anchovies
1 tbsp chopped parsley
5-6 tbsp red wine vinegar
Sea salt
Freshly ground pepper
Shell the beans if using fresh. Cover with water, add a little salt, and cover. Bring slowly to a boil. If using dried beans, soak for at least twelve hours in lukewarm water before cooking. Remove from the heat when cooked, without draining. Cut the garlic clove in half and sauté it lightly in a little olive oil in a small saucepan. Add the anchovy fillets and cook them until they melt. Add half the parsley, the vinegar, salt, and a little pepper, and cook together for a few minutes.
Drain the beans, transfer to a dish, and pour over the sauce. Add a seasoning of pepper, cover, and leave to stand for about 1 hour.
Sprinkle with the remaining parsley and serve lukewarm.   Infinite Health Resources does not at any point, for any circumstances suggest that you do not follow or stop medical advice of your physician. We do not advocate any drugs that has not been prescribed by your physician, nor suggest that we are medical doctors nor are we giving medical advice. Infinite Health Resources is here purely as a resource. |
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