Maybe your new favorite bean dish:
Clean the beans, cut them whole, into lozenges or break them into pieces, depending on the variety. Cook them al dente in well salted water together with the savory stems. Rinse with ice cold water to keep the beautiful color.
In olive oil, sauté the finely chopped garlic cloves or garlic that has been pressed, add the anchovy fillets and let them melt. The anchovies should no longer be recognizable as pieces, they should melt into a creamy consistency.
Finally, add the capers and the beans to the saucepan, mix quickly and evenly.
Season with pepper and sprinkle with enough finely chopped savory.
Grilled sausages
by Marina Meuth and Bernd Neuner-Duttenhofer
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