Name: Beans with Anchovies (Haricots a vanchot’ade)
Yield: Serves 4–6
Cuisine: France
Ingredients: ½ tsp chilli flakes or cayenne pepper; 2 cloves garlic, crushed with a fork; 1 onion, cut in quarters;; 2 bay leaves; 10 anchovy fillets, cut in pieces; 200 ml olive oil;; 1 tbsp of white wine vinegar; 1 tbsp sherry vinegar; 200 g haricot or butter beans, soaked overnight; 2 egg yolks; salt, pepper; parsley; 2 tbsp chopped flat

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

About

Ingredients

200 g haricot or butter beans, soaked overnight
1 onion, cut in quarters;
2

Method

Drain the soaked beans and put them in a pan of cold water, bring to the boil and then remove from the heat and drain. Put the beans in a pan of fresh cold water, together with the onion and bay leaves. Cook for 30–40 minutes until almost tender, then add salt and cook for a further 20–30 minutes, until completely so. Drain them and put them in a pottery bowl.

Mash the garlic and anchov