25 minutes / Servings: 4
This simple and remarkably flavorful bean dish was inspired by a classic from Italy’s Veneto region, fagioli in salsa (or fasoi in salsa), which usually is made with borlotti beans, extra-virgin olive oil, anchovies and garlic. We use canned cannellini or pinto beans and include a generous amount of vinegar, as is traditional, to lend a pleasant sharpness. Cherry or grape tomatoes add juiciness, sweetness and color, and lots of chopped parsley lends fresh, grassy notes. Depending on what you have in your refrigerator, feel free to swap in another herb, such as basil, or a big handful of peppery arugula.
¼ cup extra-virgin olive oil, plus more to serve
3 medium garlic cloves, thinly sliced
1 large carrot, peeled and finely chopped
4 to 6 oil-packed anchovy fillets
½ cup white OR red wine vinegar
Two 15½-ounce cans cannellini beans OR pinto beans, rinsed and drained
1 pint cherry OR grape tomatoes, halved
1 cup finely chopped fresh flat-leaf parsley
Kosher salt and ground black pepper
In a 12-inch skillet, combine the oil and garlic. Cook over medium, stirring occasionally, until the garlic starts to brown, 1 to 2 minutes. Add the carrot and anchovies; cook, stirring, until the anchovies are completely broken down, 1 to 2 minutes.
Add the vinegar, reduce to medium-low and cook, stirring, until the vinegar is reduced by about half, about 5 minutes. Add the beans and tomatoes; cook, stirring, until heated through and the tomatoes are slightly softened, 5 to 8 minutes.
Off heat, stir in the parsley. Taste and season with salt and pepper. Serve drizzled with additional oil.