400 g/14 oz Frenchbeans,trimmed 250 g/9 oz canned cannellini beans, drained and rinsed
1 spring onion,finely chopped 3 canned anchovy fillets, drained and chopped
4 frankfurters, parboiled, skinned and sliced 2 eggs, hard-boiled • pinch of paprika
1 tablespoon white wine vinegar olive oil, for drizzling • salt and pepper


1.Cook the beans in salted, boiling water for 15 minutes, then drainand tip into asalad bowl. Add the cannellini beans, spring onion and anchovies, season lightly with salt and pepper and addthefrankfurters.
2.hell and chop the eggs, place in abowl, mix withthe paprika and season with salt and pepper. Sprinkle with the vinegar and drizzle generously with olive oil. Dress the beanswith this sauce.

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