Best 8 Green Beans With Anchovies Recipes

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Green beans with anchovies is a classic Mediterranean dish that combines simple ingredients to create a flavorful and nutritious meal. The combination of the briny, salty anchovies with the tender, slightly sweet green beans results in a dish that is both complex and well-balanced. This dish can be served as a side dish or a main course, and can be easily adapted to suit your tastes and dietary preferences. Whether you're looking for a quick and easy weeknight meal or a more elaborate dish for a special occasion, green beans with anchovies is a recipe that you'll find yourself coming back to time and time again.

Check out the recipes below so you can choose the best recipe for yourself!

GREEN BEANS WITH ANCHOVY BUTTER



Green Beans with Anchovy Butter image

Provided by Marian Burros

Categories     side dish

Time 20m

Yield 12 servings

Number Of Ingredients 3

6 to 8 anchovy fillets
4 tablespoons unsalted butter
4 pounds green beans, trimmed

Steps:

  • Rinse anchovies, drain them well, and chop them finely. In a small skillet over low heat, melt the butter. Add the anchovies, and stir until they fall apart and the mixture is smooth. Remove from the heat and set aside.
  • Steam the green beans until just tender, 7 to 10 minutes, depending on their size. Drain well, return the beans to the pan, and place over low heat. Add the anchovy butter. Stir for a minute or 2 until beans are hot and thoroughly coated with butter. Transfer them to a warmed serving dish, and serve immediately.

Nutrition Facts : @context http, Calories 86, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 4 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 95 milligrams, Sugar 5 grams, TransFat 0 grams

TRAY BAKED SALMON WITH OLIVES, GREEN BEANS, ANCHOVIES AND TOMATOES



Tray Baked Salmon with Olives, Green Beans, Anchovies and Tomatoes image

The idea of this dish is to bake your salmon plainly with a little olive oil and sea salt. In the same tray, bake the tomatoes, olives and blanched green beans, laying anchovies over the beans. As the anchovies cook they fall apart, and as the olives roast they sort of infuse a smoky flavor with the tomatoes. This is a really choice combination - you must try it.

Provided by Jamie Oliver

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

7 ounces green beans
20 small cherry tomatoes
1 to 2 good handfuls black olives
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
4 (8-ounce) thick salmon fillet steaks, with or without skin, but definitely pin-boned
2 lemons
1 handful fresh basil, picked
12 anchovy fillets
1/2 small clove of garlic, peeled
1 teaspoon salt
1 large egg yolk*
1 teaspoon Dijon mustard
Approximately 1 cup extra virgin olive oil
Approximately 1 cup olive oil
Lemon juice, to taste
Salt and freshly ground black pepper

Steps:

  • Tail the green beans, blanch them until tender in salted, boiling water, and drain. Put in a bowl with the cherry tomatoes and the stoned olives. Toss in the olive oil and a pinch of salt and pepper.
  • Give the salmon fillets a quick wash under the tap and pat dry with kitchen paper towels. Squeeze the juice of 1/2 a lemon over the fillets, on both sides, then season both sides with salt and pepper and drizzle a little olive oil over the top. Preheat the oven and a roasting tray at the highest temperature. Put your 4 fillets of salmon at 1 end of the roasting tray. Toss the basil into the green beans, olives and tomatoes and place this mixture at the other end of the tray. Lay the anchovies over the green beans. Roast in the preheated oven for 10 minutes, then remove from the oven and serve with lemon quarters.
  • This is very tasty with some homemade mayonnaise or aioli.
  • Smash up the garlic with the salt in a mortar and pestle (if you don't have a mortar and pestle you can very finely chop the garlic). Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you've blended in a half cup of the olive oil you can start to add the rest in larger amounts. When you've added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts. To finish just season to taste with salt, freshly ground black pepper and lemon juice. Yield: 8 servings

TOMATOES AND HARICOTS VERTS WITH ANCHOVIES



Tomatoes and Haricots Verts with Anchovies image

This time anchovies are not optional. They're an integral ingredient here, and it's worth seeking out quality brands. We love the oil-packed ones from Ortiz, Agostino Recca, and Merro.

Provided by Ignacio Mattos

Categories     Bon Appétit     Side     Summer     Green Bean     Tomato     Anchovy     Salad     Quick and Healthy     Quick & Easy     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 10

4 oz. haricots verts or green beans, trimmed
Kosher salt
2 lb. medium tomatoes, some sliced, some cut into wedges
1 pint Sun Gold and/or cherry tomatoes, halved crosswise
16 oil-packed anchovy fillets
1/4 cup celery leaves or parsley leaves
2 Tbsp. red wine vinegar
2 Tbsp. extra-virgin olive oil
Smoked or regular flaky sea salt
Freshly ground black pepper

Steps:

  • Cook haricots verts in a large pot of boiling salted water until bright green and tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Drain and pat dry.
  • Toss haricots verts, both kinds of tomatoes, anchovies, celery leaves, and vinegar in a large bowl; season lightly with kosher salt.
  • Transfer salad to a platter, drizzle with oil, and season with sea salt and pepper

GREEN BEANS WITH ANCHOVY & SOFT EGG



Green beans with anchovy & soft egg image

A simple, healthy dish that tastes superb

Provided by Mary Cadogan

Categories     Lunch, Main course, Side dish, Snack, Supper

Time 10m

Number Of Ingredients 7

400g trimmed green beans
3 large free-range eggs
2 tbsp sherry vinegar or red wine vinegar
2 tsp Dijon mustard
pinch sugar
5 tbsp olive oil
6 anchovy fillets, halved

Steps:

  • Steam or boil the beans for 6-8 mins, until just tender. Drain and cool under running cold water. Pat dry with kitchen paper.
  • Meanwhile, boil the eggs for 4 mins, then cool under running cold water. Crack and remove the shells.
  • Whisk together the vinegar, mustard, sugar, oil and a little salt and pepper in a small bowl. Divide the beans between 6 plates. Halve the eggs and set one half on each pile of beans, topped with a couple of anchovy halves. Drizzle over the dressing and some freshly milled black pepper, then serve.

Nutrition Facts : Calories 151 calories, Fat 13 grams fat, SaturatedFat 2.2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.43 milligram of sodium

WHITE BEANS WITH ANCHOVIES



White Beans with Anchovies image

Offer thinly sliced serrano ham or prosciutto and bowls of stuffed olives and toasted almonds along with the beans.

Yield Makes 6 to 8 servings

Number Of Ingredients 9

1 pound dried Great Northern beans
7 cups water
2 small bay leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup Sherry wine vinegar
1 2-ounce can anchovy fillets, drained, cut into 1/2-inch pieces
2 tablespoons chopped fresh parsley

Steps:

  • Place dried Great Northern beans in large pot. Pour enough cold water over beans to cover by 3 inches. Bring to boil. Boil 2 minutes. Remove from heat. Cover beans and let stand 1 hour. Drain. Return beans to same pot. Add 7 cups water and bay leaves; bring to boil. Reduce heat to medium-low; simmer 30 minutes. Add salt and pepper to beans; continue to simmer until beans are tender, about 30 minutes longer. Drain well. Transfer beans to large bowl.
  • Whisk olive oil and Sherry wine vinegar in small bowl. Add vinaigrette, anchovy fillets and chopped fresh parsley to warm beans and toss gently to blend. Season to taste with salt and pepper. Spoon onto plates and serve warm or at room temperature.

GREEN BEANS WITH ANCHOVIES



Green Beans with Anchovies image

This accompanies Italian pasta dishes very well when you are looking for a 'different' flavor to add to the table.

Provided by Marie

Categories     Green Bean Side Dishes

Time 25m

Yield 4

Number Of Ingredients 6

1 (9 ounce) package frozen cut green beans
1 clove garlic, peeled and crushed
¼ cup water
1 teaspoon fresh lemon juice
3 anchovy fillets, oil reserved
freshly ground black pepper to taste

Steps:

  • Place the green beans in a medium saucepan, and mix in the garlic, water, and lemon juice. Cover, and bring to a boil. Cook, stirring occasionally, 8 to 10 minutes, until tender but crisp. Drain, and transfer to a medium bowl.
  • In a small bowl, mash the anchovy fillets and about 1 tablespoon reserved oil. Toss into the bowl with the green beans. Season with pepper. Serve immediately.

Nutrition Facts : Calories 28.6 calories, Carbohydrate 4.6 g, Cholesterol 2.5 mg, Fat 0.3 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 110.3 mg, Sugar 1.7 g

GREEN BEANS WITH ANCHOVIES



Green Beans with Anchovies image

This accompanies Italian pasta dishes very well when you are looking for a 'different' flavor to add to the table.

Provided by Marie

Categories     Green Bean Side Dishes

Time 25m

Yield 4

Number Of Ingredients 6

1 (9 ounce) package frozen cut green beans
1 clove garlic, peeled and crushed
¼ cup water
1 teaspoon fresh lemon juice
3 anchovy fillets, oil reserved
freshly ground black pepper to taste

Steps:

  • Place the green beans in a medium saucepan, and mix in the garlic, water, and lemon juice. Cover, and bring to a boil. Cook, stirring occasionally, 8 to 10 minutes, until tender but crisp. Drain, and transfer to a medium bowl.
  • In a small bowl, mash the anchovy fillets and about 1 tablespoon reserved oil. Toss into the bowl with the green beans. Season with pepper. Serve immediately.

Nutrition Facts : Calories 28.6 calories, Carbohydrate 4.6 g, Cholesterol 2.5 mg, Fat 0.3 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 110.3 mg, Sugar 1.7 g

ARICA'S GREEN BEANS AND FETA



Arica's Green Beans and Feta image

Fresh side dish with feta cheese as an accent flavor.

Provided by Nicole

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 4

Number Of Ingredients 7

2 teaspoons olive oil, or as needed
1 red bell pepper, chopped
1 tablespoon minced garlic, or to taste
salt and ground black pepper to taste
1 pound green beans, cut into 1-inch pieces
¼ cup white wine
¼ cup crumbled feta cheese

Steps:

  • Heat olive oil in a skillet over medium heat. Stir red bell pepper and garlic into hot oil; season with salt and black pepper. Cook and stir until the bell pepper is tender, 5 to 7 minutes.
  • Stir green beans with the red bell pepper. Pour white wine over the green bean mixture. Place a cover on the skillet and cook until the green beans are tender, about 10 minutes.
  • Stir the green bean mixture. Sprinkle feta cheese over the mixture. Replace cover and continue cooking until the feta softens, about 3 minutes.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 11.4 g, Cholesterol 8.3 mg, Fat 4.6 g, Fiber 4.5 g, Protein 3.8 g, SaturatedFat 1.8 g, Sodium 152.6 mg, Sugar 3.3 g

Tips:

  • Choose Fresh Green Beans: Select firm and vibrant green beans with no signs of wilting or bruising. Fresh green beans will have a crisp texture and a sweet flavor.
  • Prepare the Green Beans Properly: Before cooking, trim the ends of the green beans and remove any tough strings. You can leave them whole or cut them into smaller pieces, depending on your preference.
  • Use Good Quality Anchovies: The quality of anchovies can greatly impact the flavor of the dish. Opt for oil-packed anchovies that are plump and have a briny, salty taste.
  • Don't Overcook the Green Beans: Green beans should be cooked until tender-crisp, but not mushy. Overcooked green beans will lose their vibrant color and texture.
  • Add Some Acid: A squeeze of lemon juice or a splash of vinegar can brighten up the flavors in the dish. Acid helps balance the saltiness of the anchovies and adds a refreshing touch.
  • Garnish with Fresh Herbs: Before serving, sprinkle some chopped fresh herbs like parsley, basil, or chives over the green beans. This adds a pop of color and enhances the overall flavor profile.

Conclusion:

Green beans with anchovies is a classic side dish that is both simple to prepare and bursting with flavor. The combination of tender-crisp green beans, salty anchovies, and tangy dressing creates a harmonious and satisfying dish. Whether you serve it as a side to grilled meats or fish, or as a standalone vegetarian entree, this dish is sure to impress. With its vibrant colors and delightful flavors, green beans with anchovies is a versatile and delicious dish that is perfect for any occasion.

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