Green Beans Provencal

• 2 tablespoons olive oil
• 10 flat anchovy fillets, finely chopped
• 3 tablespoons capers
• 3 cloves garlic, crushed
• 2 pounds fresh green beans or haricots verts
• Salt and freshly ground black pepper to taste

1. Heat olive oil in small nonstick pan, and add the anchovies, capers and garlic, cooking about 30 seconds.
2. Set aside and cover.
3. Wash and trim the green beans; put in a plastic bag, and refrigerate.
4. To serve, steam the green beans, about 7 minutes, depending on their size.
5. Drain and mix immediately with anchovy mixture.
6. Season with salt and pepper, and serve.

olive oil, anchovy, capers, garlic, green beans, salt

Taken from cooking.nytimes.com/recipes/1256 (may not work)