Ingredients
- Extra Virgin Olive Oil 2 Tbs
- Red Wine Vinegar 2 Tbs
- Anchovy Fillets 2, minced
- Garlic 1 large clove, minced
- Kosher Salt 1/2 tsp, plus more for the boiling water
- Freshly Ground Black Pepper 1/2 tsp
- Whole Cherry Tomatoes 2 pints
- Cannellini Beans 1 x 15 oz can, drained and rinsed
- Haricots Verts 1 lb, tough ends trimmed
- Fresh Basil Leaves torn, for garnish (optional)
Cook It
- Preheat the oven to 400°F with a rack in the centre position.
- In a large bowl, stir together the olive oil, vinegar, anchovies, garlic, salt, and pepper. Add the tomatoes and cannellini beans, toss to coat, then transfer to a rimmed sheet pan. Roast until most of the tomatoes have burst and the beans are warmed through, about 25 minutes.
- Meanwhile, fill a large pot two-thirds of the way with water, and bring to a boil over medium-high heat. Once the water gallops, add a generous amount of kosher salt (I use 1 tablespoon for every 4 cups of water). Add the haricots verts and cook, stirring occasionally, until bright green and crisp tender, 6 to 7 minutes. Drain and transfer to a serving plate.
- Spoon the tomatoes, beans, and any juices on the sheet pan over the haricots verts. Garnish with torn fresh basil leaves, if desired, and serve immediately.
