Yield: 12 servings. 3/4 cup olive oil, divided 2 Tbsp. sliced fresh garlic 1 lb., 4 oz. (4 cups) canned cannellini (white kidney) beans, drained 1/4 cup fresh lemon juice 1 Tbsp. anchovy paste 1 tsp. sea salt 1/4 tsp. cracked black pepper 6 heads (4 lb., 8 oz.) Royal Roseā„¢ Treviso, sliced in half lengthwise 12 sprigs Italian parsley Cook garlic in 2 Tbsp. oil over medium-low heat just until golden; transfer to bowl. Add beans to garlic; stir. In separate small bowl, whisk 1/4 cup olive ...

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