Beans And Salsa Verde

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Elizabeth Minchilli in Rome


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Salsa Verde

1 large bunch parsley (about 5 cups of leaves)

5 anchovies

4 cloves garlic, peeled

1 1/2 tablespoons of capers

4 Tablespoons of olive oil

salt and pepper

1 pound of dried beans.

Soak for at least six hours, then boil in salted water till tender (but not overly mushy).

(I used Formella beans, but any largish white beans will do. Don’t used canned beans. Please. I know it’s easy, but canned beans vs. dried are just two different food groups in my humble opinion. )

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