1 cup water
1 cup unsalted butter, melted
1 (17.5 ounce) can garbanzo beans or kidney beans, drained
2 cloves garlic, minced
1 green bell pepper, chopped
1 onion, chopped
1 (16 ounce) can anchovy fillets, with liquid
2 teaspoons dried oregano
1/4 teaspoon salt
3 tablespoons lemon juice
In a large skillet, combine water, butter, garbanzo beans or kidney beans, garlic, bell pepper, onion, anchovies, oregano and salt. Cook over medium heat for 3 to 4 minutes, stirring constantly. Stirring constantly, cook until vegetables are tender. Reduce heat to low and simmer for 10 minutes.
Stir the lemon juice into the vegetables and stir well to bring them to the desired consistency. Serve hot or cold.
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