Lemony White Beans With Anchovy and Parmesan

For this and every recipie calling for canned beans (excdpf canned baked beans or canned tomato sauced beans) place them in a strainer and rinse them throughly to get rid of any can tastes.

Just made this for lunch with all ingredients on hand except escarole which I bought at my market that came from a local farm. Very easy and delicious. I added smoked steelhead trout pieces for complete meal. Highly recommend not using canned beans. I used Rancho Gordo yellow eye beans which I had soaked/cooked the other day and frozen.

Made this tonight for a light dinner. Absolutely delicious and came together in less than 30 minutes. Such a delicious and savory meal. Did not change the recipe at all.

I like Emily Weinstein's suggestion in her weekly newsletter: "You could treat this Alison Roman recipe as a side and serve with simple chicken or fish, but I’d just straight up make it for dinner. Omit the anchovy to make it meatless, and try upping the amount of capers to make up for the lost salt and oomph. I’d serve it with thick pieces of toast, but it would be delicious with farro, and I would also be up for tossing it with a relatively short pasta shape, like gemelli."

“All the garlicky business”—I love Alison Roman.

I have now made this at least a dozen times. When I want it to be more like a side dish than a main dish, I just add another bunch of escarole. Being Italian, however, I use twice as much garlic and a pinch more of red pepper. Other than that, this recipe is perfect. One of my all-time favorites.

I added one can of tuna packed in oil from my local Italian market. I drained the oil and used it to saute the anchovies, capers, etc. Unbelievably delicious!

Delicious. We didn't have escarole but subbed green kale and wilted the full quantity with the beans so we weren't eating raw kale.

This was so delicious! If you have the time, cook up some dry beans in a pot, Instant Pot or slow cooker. The difference in taste and texture is significant! I also used fresh kale from my garden in place of the escarole. The balance of flavors was spectacular!

i find that soaking the drained rinsed beans in a bowl of salted ice water for a few minutes significantly reduces the mush factor.

This dish was so outrageously good! I had just cooked a batch of Alubia Blanca beans ordered from Rancho Gordo in Napa, CA when this recipe appeared in my inbox. Having no escarole or chard in frig, I substituted with Spinach. Served it with a warm, crusty multigrain drizzled with EVOO, sprinkled with parmesan & melted under the broiler Husband devoured every morsel & loved it. Had I any left overs, I would have smeared it on another slice of multigrain bread for lunch next day. So Good!

A friend made this for a dinner party Saturday and shared the recipe. I went to the market the next day for escarole and have made it twice this week. Used anchovy paste but otherwise followed the recipe - used canned cannelini beans. Flavors are amazing. Lemon juice before serving is perfect. Used the last of the parsley and mint from the garden.

Delicious, but I always find that canned cannellini beans get mushy - does anyone else have this problem?

Tasty, simple dish. Added a poached egg on top and served with bread for a simple, healthy one course meal. Only criticism was that after cooking my beans in the oil-garlic-anchovy mixture the beans in the salad were somewhat mushy. I used canned cannelloni beans. Perhaps I should have used a different bean or used cooked dried beans.

Omit anchovies and increase capers. Add farro.