Fagioli alla Veneta

Beans and Anchovies

1 lb. fresh shelled borlotti beans
1 cup white wine vinegar
1 tbs. parsley, chopped
2 cloves garlic
2 tbs. olive oil
10 anchovy fillets
salt
pepper

Boil the beans with very little salt for 45 mins. or until tender. Sauté the crushed garlic in oil and remove when golden brown. Add the chopped anchovies till they blend in with the oil. Add vinegar and pepper and reduce to a low simmer for 10 mins. Add the chopped parsley, mix well and pour this sauce over the strained beans. Serve.

Note: Dried beans may be used instead of fresh beans