Method
Heat the olive oil in a large frying pan over medium heatAdd the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
Stir in the minced garlic and tomato pastes and cook for an additional minute until fragrant.
Stir in the cannellini beans, chopped tomatoes, capers, dried oregano, and oregano. Mix everything together and season with salt and pepper to taste. Stir well.
Bring the stew to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes. Taste and adjust the seasoning if necessary.
Serve the caper and white bean stew hot, garnished with fresh chopped parsley. You can also sprinkle some grated Parmesan cheese on top if you like, and serve with crusty bread.
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp tomato paste
1 can (400g) of cannellini / butter beans, drained
1 can (400g) of chopped tomatoes
2 tbsp Opies capers, drained
1 jar pitted olives, drained
1 teaspoon dried oregano
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional, for serving)
