This is a dish for those who love big, unapologetic flavors. It’s savory, briny, and complex—the kind of side that confidently stands up to a simple grilled steak or roast chicken. The anchovies melt away into the base, creating a deep umami richness that isn’t fishy, just intensely satisfying. It’s my secret weapon for impressing dinner guests who think they don’t like “weird” ingredients.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 10 min | 15 min | 25 min | 4 | Bold & easy |
Grab These
- 1 lb haricots verts, trimmed
- 2 tbsp olive oil
- 1 large shallot, finely minced
- 4-5 anchovy fillets (from a tin or jar)
- 2 tbsp capers, rinsed and drained
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
Let’s Make It
First, let’s get the beans ready. Blanch them in a pot of boiling salted water for 3-4 minutes until tender-crisp. Drain and shock them in ice water to lock in that bright color and perfect texture. Drain again thoroughly.
Heat the olive oil in a large skillet over medium heat. Add the minced shallot and cook for 3-4 minutes, until it’s soft and translucent. This builds a sweet, aromatic base.
Push the shallots to the side of the pan. Add the anchovy fillets and use the back of your spoon to mash them into the oil. They’ll dissolve almost completely in about a minute, creating a deeply savory foundation.
Stir in the rinsed capers and cook for another 30 seconds until they’re warmed through. Their briny pop is a perfect contrast to the rich anchovy.
Add the blanched haricots verts to the skillet. Toss everything together, coating the beans beautifully in the sauce, and heat for 2-3 minutes. Remove from heat, stir in the lemon juice and fresh parsley, and serve immediately.
My Two Cents
- Calories: About 100 per serving
- Storage: Keeps well in the fridge for a day. The flavors even meld a bit.
- Swaps:* Strictly vegetarian? Use a tablespoon of tomato paste and a few extra capers for a different kind of umami kick.
- Pro-Tip:* Rinsing the capers is a small step that makes a big difference. It removes the excess brine, preventing the dish from being overly salty and letting their floral, briny flavor shine.
You Asked, I’m Answering
Q: I’m nervous about the anchovy flavor being too strong.
- A: I promise, they melt into a general savoriness. Think of them like a secret ingredient that makes people say, “Wow, what is in this?” without being able to pinpoint it.
Q: My capers are the big, kind of wrinkly ones. Is that okay?
- A: Those are caper berries! They’re lovely. Just give them a rough chop before adding so their flavor distributes more evenly.