This week's #stayathome "Genius Recipes" is all about canned beans. While they are a miracle of convenience, their texture can be hit or miss. Kristen is here with a couldn’t-be-simpler trick from Allison Arevalo for bringing out their best sides—golden, frizzled edges and molten middles. Scatter them on buttered noodles, garlicky greens, and fried eggs—but first, this springy and unconventional salad. GET THE RECIPE ►► https://f52.co/2WRVGX5INGREDIENTS1 (15-ounce) can cannellini beans, drained and rinsedKosher salt8 ounces asparagus6 tablespoons extra-virgin olive oil, dividedFreshly ground black pepper4 ounces wild arugula3 ounces shaved Grana Padano or Parmigiano-Reggiano1 cup chopped fresh mint1 (1.6-ounce) can anchovies, drained, fillets rolled into little spirals (optional but recommended)Flaky sea saltSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
