Broccoli and Beans

A simple sauté of vegetables and beans with a familiar family secret -- anchovies. I started in the usual way; a pan with warming olive oil and chopped garlic. For extra flavor I added in about 6 anchovy filets and a dash of crushed red peppers. I stirred as the pan warmed to dissolve the anchovies into the oil and then added in broccoli florets. After 5 minutes or so the broccoli was bright green and crisp. I added in some pre-cooked beans (these were borlotti I had in the fridge) about 1/2 cup of water and brought everything to a simmer. After 5 minutes the broccoli was tender and ready to serve over warm goat cheese polenta and a sprinkling of parmesan cheese for a hearty spring supper.