4 Serves
45 Mins
Preheat your oven to 150°C. Place the bread into a food processor and pulse until coarse crumbs are formed.
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MexicanVitamin E
2 mg / 15 mgVitamin K
32 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
223 µg / 400 µgCalcium
366 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
105 mg / 420 mgPhosphorus
413 mg / 1,250 mgPotassium
856 mg / 4,700 mgSodium
1992 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
64 µg / 55 µgFiber
6 g / 28 gSugar
8 g / 50 gSaturated Fat
8 g / 20 gCholesterol
61 mg / 300 mgCaffeine
0 mgNet Carbs
109 gAlcohol
0 g
Spread the bread crumbs onto a baking sheet lined with aluminum foil. Drizzle with olive oil and season with salt, black pepper, and oregano. Toss well to coat and bake for 15 minutes until golden brown.
In a small bowl, mash the anchovy fillets using a fork until they form a paste.
Heat olive oil in a large cast iron skillet over low heat. Add the mashed anchovies and cook, stirring with a wooden spoon, until they dissolve into the oil.
Increase the heat to medium, add the chopped onions, and sauté until soft and translucent, approximately five minutes.
Add the string beans and fresh black pepper to the skillet. Sauté for 10 minutes until the beans are tender-crisp.
Stir in the toasted breadcrumbs, cook for one additional minute, and remove from heat. Serve immediately with an extra anchovy fillet on top.
22
g54
g58
g
Nigerian