Lemon-Caper Sauce For Mild Beans
This is a sauce from Rancho Gordo Beans Co. They recommend the sauce with the Marcellas Bean which is a very mild heirloom bean.
Ingredients:
2 anchovy fillets. chopped (optional)
3/4 cup chopped fresh flat-leaf parsley
1 garlic clove, minced
1 tablespoon capers rinsed and chopped
Zest and juice from 1 lemon, plus more as needed
1/2 cup EVOO
Freshly ground pepper
Salt to taste, optional
3/4 cup chopped fresh flat-leaf parsley
1 garlic clove, minced
1 tablespoon capers rinsed and chopped
Zest and juice from 1 lemon, plus more as needed
1/2 cup EVOO
Freshly ground pepper
Salt to taste, optional
Directions:
Place the chopped anchovies (if using) on a cutting board, using the blade of a large chefs knife, mash them against the board until you have a rough paste, or use a mortar and pestle.
Place the chopped anchovies (if using) on a cutting board, using the blade of a large chefs knife, mash them against the board until you have a rough paste, or use a mortar and pestle.
In a mixing bowl. combine the anchovy paste, parsley, garlic, capers, lemon zest, lemon juice, olive oil and pepper. Gently mix and taste to adjust the seasonings. Add salt if necessary. The sauce should be strong and aggressive as it will be tossed with mild beans. Depending on your taste, you may want to add more lemon juice
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