String Beans Provencal
Recipe slightly adapted from Alice B.Toklas’s The Alice B. Toklas Cookbook
Serves 2. Easily scaled upward
Preparation time: about 20 minutes
1 pound/454 grams green or yellow string beans, trimmed
a saucepan of lightly salted boiling water, for the beans
3-4 tablespoons olive oil
4 tablespoons capers, rinsed, patted dry, and lightly chopped
2-4 tablespoons anchovies, rinsed and patted dry
1-2 garlic cloves, minced
salt and pepper, to taste.
additional olive oil, if desired
fresh lemon juice, if desired
Boil the beans in the salted water until cooked to your preference. I like string beans to be thoroughly cooked, but realize that isn’t the popular preference. Drain the beans and set aside.
Heat the olive oil in a frying pan that will hold all the ingredients. Add the capers, anchovies, garlic, and beans. Salt and pepper. Stir gently so the ingredients can meld without becoming crushed, 8-10 minutes. Add more olive oil and a squeeze of lemon juice if wished.
Miss Toklas suggests serving String Beans Provencal hot, but I prefer it warm. It is delicious either way.
Leftovers keep, refrigerated in a covered container, up to five days. Freezing is not recommended.