White Beans with Anchovies

Before you turn up your nose at the idea of anchovies, I would like to point out that 1. anchovies are delicious (yes, they are) and 2. if you didn't know they were in here, you probably wouldn't even know.  That's because anchovies are often a hidden delicious ingredient.  What do you think makes Worcestershire sauce and Caesar salads so delicious?  Anchovies!  You see, anchovies are like little salty bundles of goodness, invigorating everything they touch without leaving any of the fishiness usually associated with them behind.  In this recipe, as with many which start with anchovies, they practically melt in with the sauce.  You could fool anyone by not telling them.  Except a vegetarian.  That would be mean.

I got the idea for these beans from something I read in the Silver Spoon Cookbook; I lightened them up a bit from their use of a cup of oil or something equally Molto Mario-ish. 

White Beans with Anchovies (and Other Good Things) - Serves 2

1 tbsp good extra virgin olive oil, plus 1/4 cup for later

1 2 ounce tin anchovies, drained and chopped if they are bony

2 cloves garlic, mashed

red pepper flakes

1 14 ounce can white kidney beans, drained and lightly rinsed

salt and pepper

Heat 1 tbsp of olive oil over medium/slightly less than medium heat in a large sauce pan, then add the anchovies.  Stir and mash them, add the garlic, and continue stirring until the anchovies begin to break apart.  Stir in the red pepper flakes to taste (but I like a lot), then add the beans.  Heat through, seasoning with salt and pepper.  When the beans are hot, remove from heat and allow to cool before serving (I like them just slightly warm).  Drizzle with olive oil, adjust seasonings and enjoy with a salad, crusty bread, or rice.  Don't you feel good about yourself?  Beans are good for you!