Bean Salad with Tomato-Anchovy Sauce Recipe by Ruth Paget
I use a 3-cup Pyrex glass container to make this recipe.
Serves 2
Ingredients:
-1 tablespoon tomato paste
-1 tablespoon garlic paste
-2 tablespoons lemon juice
-1 tablespoon olive oil
-1 (2-ounce) can of anchovies packed in olive oil
-1 (15.5-ounce) can of cannellini beans
-2 teaspoons oregano
-2 teaspoons capers (optional)
Steps:
1-Mix tomato paste, garlic paste, lemon juice, and olive oil together in the bottom of the Pyrex dish.
2-Place anchovies in the bottom of the Pyrex dish. Cut anchovies into thirds across the body and thoroughly mix the anchovies to coat them with the tomato sauce.
3-Rinse the beans in a strainer to remove milky canning liquid. Places beans in the Pyrex container and turn to thoroughly coat with the tomato and sardine mixture.
4-Sprinkle the oregano on top of the bean and anchovy mixture. Sprinkle capers on top of the oregano. Serving suggestions: Mix the bean and anchovy salad with lettuce or with cooked pasta.
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
