Tiny White Beans in Green Bagna Cauda
December 12, 2025
If you aren't convinced that serving Green Bagna Cauda with steamed artichokes and boiled potatoes is the best way to eat this warm, buttery, herby anchovy sauce, allow me to present my other favorite approach: Bagna Cauda as a bath for tiny little starchy white beans.
Served warm, they're an unassuming, intensely flavored bowl of beans that are best alongside something else warm and unassuming: a pot of Overnight Lamb, Crisp, Hot Roast Chicken, or a plate of cooked sausage and a nice baguette for all that green, saucy anchovy butter.
In this Recipe
Ingredients
FOR THE BAGNA CAUDA
Olive Oil½ Cup
Unsalted butter8 tablespoons
Garlic cloves (8 thinly sliced, 2 finely grated)10
Anchovies, plus their oil1 (2-ounce) tin
Scallions, green parts finely chopped, white parts reserved for another use (or 1 bunch chives, finely chopped)4
FOR THE BEANS
Small white beans, such as navy, drained and rinsed2 (15-ounce) cans
Fresh or dried bay leaf (optional)1
Kosher salt
Freshly ground black pepper
A few additional anchovy fillets (optional)
Lemon, halved for squeezing over1
Parsley, tender leaves and stems, chopped (optional)½ cup
Steps
- DO AHEAD
- This bagna cauda can be made 5 days ahead, stored wrapped and refrigerated. Rewarm gently over low heat before serving. The beans can be dressed in the bagna cauda a few days ahead, stored wrapped and refrigerated. Rewarm gently over low heat before serving.
- EAT WITH
- A few nice radishes, a hunk of sourdough bread for dunking, and a glass of white wine. If you aren't convinced that serving green bagna cauda with steamed artichokes and boiled potatoes (page 21) is the best way to eat this warm, buttery, herby anchovy sauce, allow me to present my other favorite approach: bagna cauda as a bath for tiny little starchy white beans. Served warm, they're an unassuming, intensely flavored bowl of beans that are best alongside something else warm and unassuming: a pot of Overnight Lamb (page 276), Crisp, Hot Roast Chicken (page 262), or a plate of cooked sausage and a nice baguette for all that green, saucy anchovy butter.
- INSTRUCTIONS
- Make the bagna cauda: Combine the olive oil, butter, and sliced garlic in a small pot over low heat. Cook until the garlic is completely soft and tender, 10-15 minutes, lowering the heat even further as needed to maintain a subtle simmer and prevent the garlic from browning. Add the anchovies (don't worry about chopping them—they're going to dissolve in the hot fat) and continue to simmer, stirring occasionally, until the anchovies are completely dissolved and have begun to fry lightly in the fat—they'll start to smell a little nutty and browned—15-20 minutes.
- Add the scallion greens and grated garlic. Continue to cook until the scallions are wilted and the garlic is fragrant, another minute or so. Remove from the heat and set aside.
- Make the beans: Combine the beans and bagna cauda in a medium pot over medium-low heat. Add the bay leaf (if using) and let simmer together for 20-30 minutes. Taste a bean or two—they should be garlicky and buttery, herby and salty with anchovy. Adjust with salt, pepper, and maybe another few anchovies if you like (otherwise, save them for topping at the end).
- To serve, pour into a large serving bowl and squeeze lemon over everything. Top with more anchovies, if you like, and maybe some parsley.
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