1 cup borlotti, pinto, or cranberry beans
1 large clove garlic, peeled
1/4 cup olive oil
anchovy paste to taste
1 large red onion, halved and thinly sliced
1/4 cup red wine vinegar
salt and pepper
Soak and drain beans.
Combine beans with garlic and 6 cups water in medium saucepan over medium high heat. Simmer, uncovered, about 1 hour, until beans are tender. Drain and discard garlic.
heat oil in skillet over medium heat. Add anchovy paste and onion and cook 10 minutes, until translucent. stir in vinegar and 1/2 cup and cook 5 minutes. Stir in the beans and season with salt and pepper. Garnish with parsley.