Beans with Tomatoes and Anchovies

Beans (peeled (or 1.3 kg of young beans in the pods))350 gramsOlive oil3 tbsp.Cherry tomatoes (cut in half)450 gramsGreen onions (feather) (finely chopped)6 feathersGarlic (finely chopped)2 teethAnchovies (fillet, chopped)4-6 piecesMarjoram (or parsley, chopped)2 tbsp.
  • Servings:
  • Cooking time:25 minutes
  • Flow temperature:Hot dish
  • Processing Type:Roasting

This is a deliciously bright, colorful dish, perfectly suited to spring mutton. Do not be lazy to clean the beans from the hard skins - emerald tender middle are worth the time spent.

1. Dip the peeled beans into boiling water for 1 min. Drain and pour running cold water. Peel off the outer skin.

2. Heat the oil in a pan. Add tomatoes and fry on very high heat until juice is served. Add spring onions and garlic and cook over medium heat for 1-2 minutes. Add the beans and cook for another 1-2 minutes until warm. Add the anchovies so that they break into pieces, season with salt and black pepper to taste, mix with marjoram and parsley.

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