• 2 tablespoons extra virgin olive oil
• 1/2 clove garlic, minced
• 2 anchovies, chopped
• 2 T lemon juice
• 2 tablespoons grapeseed or canola oil
• 1 can white beans, drained and rinsed
• 3 T minced parsley
• Salt and pepper

In a small bowl, combine the olive oil with the garlic, anchovies, and lemon juice. Add half a teaspoon of salt, and whisk to combine.

Heat a skillet over medium-high heat, and add the grapeseed oil. Add the white beans, and spread them in a single layer. Let the beans cook undisturbed for five minutes, then check to see if the bottoms are brown. When the beans look brown and crisp, carefully flip them and repeat on the second side. Watch the pan, as you may need to adjust the heat, or add a little more oil.

When the beans are browned on both sides, season them lightly with salt, and transfer to a medium bowl. Pour the olive oil mixture over the top, add the parsley, and toss well. Season to taste with salt and pepper.

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