Oliveto'S Tongue Of Fire Beans With Parmesan & Anchovy Vinaigrette

1. 1

   Rinse the beans and place in a large bowl. Cover with 12 cups cold water and soak, refrigerated, for about 12 hours. Drain. Put the beans in a large pot; add the carrot, celery, onion, bouquet garni and 12 cups cold water. Bring to a simmer over high heat, reduce heat to maintain a bare simmer and cook until the beans are just tender, about 45 minutes to 1 hour. Remove from heat, season to taste with salt and let cool in the liquid.

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   Anchovy vinaigrette: Combine the anchovies, garlic, lemon juice, and salt and pepper to taste in a bowl. Gradually whisk in the oil. Taste and adjust seasoning. To serve, drain the beans and place in a large skillet. Add the anchovy vinaigrette and reheat over low heat. When warm (not hot), transfer to a serving platter, top with shavings of Parmesan and chopped parsley.

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   PER SERVING: 295 calories, 14 g protein, 41 g carbohydrate, 9 g fat (1 g saturated), 2 mg cholesterol, 65 mg sodium, 10 g fiber.PER SERVING: 295 calories, 14 g protein, 41 g carbohydrate, 9 g fat (1 g saturated), 2 mg cholesterol, 65 mg sodium, 10 g fiber.

* Per serving · 4 servings · Values may vary.