Warm Roasted Peppers With Cannellini Beans And Anchovies

• 6 canned anchovies packed in olive oil, drained (oil reserved), divided
• 1 clove garlic, minced
• 1 tablespoon of reserved oil from anchovies
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red-wine vinegar
• Pinch red pepper flakes
• 4 canned, roasted red bell peppers, quartered length-wise
• 1 can (15 1/2 ounces) cannellini beans, drained and rinsed
• 1/4 cup chopped, flat-leaf Italian parsley, divided
• Juice of 1/2 lemon
• Crusty bread (optional)

1. Preheat a broiler.
2. Chop four anchovies finely and mix with garlic, 1 tablespoon reserved anchovy oil, olive oil, vinegar and pepper flakes in a small saucepan. Brush a small amount of this mixture on the peppers and place in a single layer on a broiler tray, oiled side up. Broil until heated through, about 3 minutes.
3. Meanwhile mix the beans with the remaining anchovy dressing in the saucepan, and heat until warmed through, about 3 minutes over medium heat, stirring often. Toss in half the parsley.
4. Mound beans on a serving platter. Arrange the peppers attractively on the bed of beans. Drizzle the lemon juice over top. Slice the remaining anchovies in paper-thin strips and scatter over the peppers along with the remaining parsley. Serve immediately with slices of crusty bread, if desired.
5. Servings: 8
6. Nutritional Information Per Serving: Calories 110; Total fat 6g; Saturated fat 1g; Cholesterol 5mg; Sodium 230mg; Carbohydrate 10g; Fiber 3g; Protein 3g; Vitamin A 20%DV*; Vitamin C 50%DV; Calcium 2%DV; Iron 8%DV
7. *Daily Value

anchovies, clove garlic, anchovies, extravirgin olive oil, redwine vinegar, red pepper, red bell peppers, cannellini beans, flatleaf italian parsley, lemon, crusty bread

Taken from www.epicurious.com/recipes/member/views/warm-roasted-peppers-with-cannellini-beans-and-anchovies-50080204 (may not work)