We’re halfway around the world right now in Sicily with almost no internet access.

But I’m bringing you dinner from last week, because when something is delicious I get too eager to share and can’t wait. Let’s just be thankful for scheduling posts ahead of time, and let me just assume that we’re having a great time.

This garlic green bean recipe may be one of my new favorites. I’m telling you, I’ve been on a roll with green beans this year, so much so, that both this ginger garlic and charred with spicy garlic aioli made it onto the best of list of this year.

I’m absolutely in love with the combination of garlic, anchovy, Parmesan, and walnut. The green beans are just the vessel to deliver the other four ingredients into your mouth. Not that they’re not delicious in their own right. But you know. Anchovies.

I used yard long beans for this recipe, but your traditional green bean would be excellent too.

You can also put this one in the “easy” column. Other than mincing the garlic and chopping some walnuts, there’s pretty much no work. Throw it in a pan and watch the magic happen.