* Photos are indicative.
Step by Step Instructions
- Step 1: Boil the beans in hot water for 10 minutes, strain and dispose of the water. Bring some fresh water to boil and place the beans into the saucepan again. Cook for approximately 45 minutes.
- Step 2: Try the beans and when they are soft, add the salt, oregano and bulbs. Stir the ingredients together, place the lid on the saucepan, turn the heat off and let it stand on the stove for 10-15 minutes.
- Step 3: Serve in deep soup plates after you have drizzled some olive oil onto each serving.
Ingredient List
- 1kg anchovies
- 1cup of coarse salt
- 3cups of vinegar
- 3cups chopped Mediterranean hartwort
- 1cup extra virgin olive oil
- 50g wild capers