I know, I know—anchovies can be scary. But hear me out: in this recipe, they don’t taste fishy at all. They melt away into the sauce, creating a deep, savory, umami richness that will have you licking the spoon. Paired with sweet, blistered tomatoes, it’s a riot of flavor that turns simple green beans into the star of the table. This is the dish that made my anchovy-skeptic husband a believer.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 10 min | 15 min | 25 min | 4 | Surprisingly simple |
Grab These
- 1 lb haricots verts, trimmed
- 2 tbsp olive oil
- 1 pint cherry tomatoes, halved
- 4-5 anchovy fillets (from a jar or tin, packed in oil)
- 2 cloves garlic, thinly sliced
- ¼ cup vegetable broth or water
- Fresh basil leaves for tearing over the top
Let’s Make It
First, let’s get our beans ready. Blanch them in boiling salted water for 3 minutes until bright green, then drain and shock them in ice water. Drain again and set aside. This little step ensures they stay perfect in the sauce.
Now, heat the olive oil in a large skillet over medium heat. Add your cherry tomatoes, cut-side down, in a single layer. Let them cook without moving for a good 3-4 minutes. You’ll hear them sizzle and see their skins start to wrinkle and blister. This is where their sweetness comes from!
Push the tomatoes to one side of the skillet. In the empty space, add the anchovy fillets and sliced garlic. Cook for about 1 minute, mashing the anchovies with your spoon until they literally dissolve into the oil. It will smell incredibly savory and wonderful.
Pour in the vegetable broth—it will sizzle and steam—and use your spoon to scrape up any tasty browned bits from the bottom of the pan. Let it simmer for a minute to bring it all together.
Now, add your blanched haricots verts to the skillet. Toss everything gently but thoroughly, coating the beans in that incredible savory sauce and heating them through. Just before serving, tear fresh basil leaves all over the top. The aroma is pure Italy.
My Two Cents
- Calories: Roughly 110 per serving
- Storage: Best eaten day-of, but leftovers reheat okay in a skillet.
- Swaps: Strictly vegetarian? Use a tablespoon of capers instead of anchovies for a different, but still salty, punch.
- Pro-Tip:* Don’t stir the tomatoes right away! Letting them sit cut-side down allows them to caramelize and release their natural sugars, which is the foundation of the whole sauce.
You Asked, I’m Answering
Q: I’m terrified this will be too salty.
A: I get it! But the anchovies provide more savoriness than pure salt. Trust the process, and don’t add any extra salt until the very end, after you’ve tasted it.
Q: What do I serve this with?
A: It’s a powerhouse side for grilled chicken or a nice piece of fish. Or, toss it with cooked pasta for a super-easy vegetarian main course.