Bean puttanesca from Bold Beans: Beautiful, Brilliant and Exciting Recipes (page 51) by Amelia Christie-Miller

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Notes about this recipe

  • Emily Hope on January 03, 2024

    This was pretty good -- doubled the recipe and made with Rancho Gordo white limas. Left out the anchovies (one of us is vegetarian). I did let things cook at each stage longer than indicated (I think the flavors would have been too raw/not integrated otherwise), especially the onions. Used mixed olives. Also the amount of capers seemed excessive, I cut down by about half, and it was still a bit salty. C thought this was just OK. Served with toast broiled with mixed veg and cheese.

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