Best 3 Lemony White Beans With Anchovy And Parmesan Recipes

Lemony White Beans With Anchovy and Parmesan image

Provided by Alison Roman

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup olive oil
4 garlic cloves, thinly sliced
4 anchovy fillets
2 tablespoons salted capers, rinsed, or 1 tablespoon brined capers
1 teaspoon red-pepper flakes
2 (15-ounce) cans white beans, such as cannellini, Great Northern or navy, drained and rinsed
Kosher salt and freshly ground black pepper
1 head of escarole or chard, trimmed and torn into large pieces
1/2 cup fresh mint leaves
1/2 cup fresh parsley leaves, leaves and tender stems
A hunk of Parmesan or pecorino cheese, for serving
1 lemon, halved

Steps:

Heat the olive oil in a large skillet over medium heat and add the garlic. Cook, swirling the skillet occasionally until the garlic is pale golden brown, 3 to 4 minutes.
Add the anchovies, capers and red-pepper flakes, swirling until the anchovies melt and sizzle, the capers pop slightly, and the red-pepper flakes toast and bleed into the oil, about 2 minutes.
Add the beans and season with salt and pepper. Reduce the heat to medium-low and toss to coat the beans in all the garlicky business. Let them cook until the flavors have melded and beans no longer taste like they came from a can, 8 to 10 minutes.
Add half the escarole and toss to coat, letting it wilt ever so slightly. Transfer the beans and wilted escarole to a large serving platter or bowl, and mix in the remaining escarole. Scatter with the mint and parsley. Use a peeler or box grater to shave some Parmesan over all. Squeeze the lemon over everything just before serving.

Lemony Pasta With Asparagus and White Beans image

Provided by Melissa Clark

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 large lemon, plus more fresh lemon juice for serving
1 (15-ounce) can white beans, rinsed
1 shallot, finely diced, or 2 tablespoons finely diced red onion
3 garlic cloves (2 thinly sliced, 1 finely grated)
1/4 teaspoon red-pepper flakes, plus more to taste
Kosher salt
4 tablespoons extra-virgin olive oil
1 pound short pasta, such as campanelle, fusilli or farfalle
2 bunches asparagus (about 2 pounds), ends trimmed, stalks sliced into 1/2-inch pieces
2/3 cup coarsely chopped Italian parsley leaves
1/2 cup grated Parmesan, plus more for serving
Black pepper

Steps:

Grate the zest from the lemon into a small bowl. Halve the lemon and squeeze the juice from half of it on top of the zest. Add the white beans, shallot or onion, grated garlic, red-pepper flakes and a large pinch of salt and toss well. Drizzle in 1 tablespoon olive oil and set aside.
Bring a large pot of heavily salted water to a boil. Add pasta and cook until just shy of al dente, usually 2 minutes less than the package directs.
Meanwhile, heat a 12-inch sauté pan over medium-high heat. When hot, add the remaining 3 tablespoons oil, then add the asparagus. Sauté until the asparagus is tender and starting to brown at the edges, 7 to 10 minutes. Add a big pinch of salt and the sliced garlic and sauté until the garlic is lightly golden, 1 to 2 minutes longer.
Dip a coffee mug or glass measuring cup into the pasta water and scoop out about 1/2 cup of it to use for the sauce. Drain pasta, shaking it well. Add pasta, bean mixture, parsley and Parmesan to sauté pan and cook until the beans are hot and the pasta is al dente. If the mixture looks dry, splash in some (or all) of the reserved pasta water. Squeeze remaining lemon half over pasta, toss and taste. Season with pepper; add more salt, red-pepper flakes and lemon juice, if desired.

Lemony Lima Beans with Parmesan image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 6

Coarse salt and ground pepper
2 packages (10 ounces each) frozen baby lima beans, unthawed
3 tablespoons olive oil
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/3 cup shaved Parmesan cheese (1 ounce)

Steps:

Bring a large saucepan of salted water to a boil. Add lima beans and cook, stirring occasionally, until tender, about 4 minutes. Drain, rinse with cold water (to stop further cooking), then drain again, and pat dry with paper towels.
Transfer lima beans to a bowl. Stir in oil, lemon zest, and lemon juice; season with salt and pepper. Divide among four serving plates, and sprinkle with Parmesan.