6 canned anchovies packed in olive oil, drained (oil reserved), divided
1 clove garlic, minced
1 tablespoon of reserved oil from anchovies
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
Pinch red pepper flakes
4 canned, roasted red bell peppers, quartered length-wise
1 can (15 1/2 ounces) cannellini beans, drained and rinsed
1/4 cup chopped, flat-leaf Italian parsley, divided
Juice of 1/2 lemon
Crusty bread (optional)

Preparation Time: Approximately 15 minutes

Cook Time: Approximately 5 minutes

Preheat a broiler.

Chop four anchovies finely and mix with garlic, 1 tablespoon reserved anchovy oil, olive oil, vinegar and pepper flakes in a small saucepan. Brush a small amount of this mixture on the peppers and place in a single layer on a broiler tray, oiled side up. Broil until heated through, about 3 minutes. Meanwhile mix the beans with the remaining anchovy dressing in the saucepan, and heat until warmed through, about 3 minutes over medium heat, stirring often. Toss in half the parsley.

Mound beans on a serving platter. Arrange the peppers attractively on the bed of beans. Drizzle the lemon juice over top. Slice the remaining anchovies in paper-thin strips and scatter over the peppers along with the remaining parsley. Serve immediately with slices of crusty bread, if desired.

Servings: 8

Submitted by: Canned Food Alliance