1 sprig parsley

1/2 garlic clove

3 anchovy fillets

2 T. olive oil

3 T. butter

 

Cook the beans in a saucepan of boiling salted water until crisp-tender, about 20 minutes. Remove to a colander in ice water to chock.  Finely chop the parsley with the garlic and anchovies. Sauté parsley mixture in a large skillet with the oil and butter until the anchovies disintegrate completely. Add the beans; toss to coat. Season with salt and pepper to taste. Cook 2 to 3 minutes longer. Serve hot.

 

Yield:

Calories:

Fat:

Fiber: