This super quick recipe is my go-to when I haven't got much in the house. I love to make a double portion and eat it for lunch all throughout the week!
Combine the cannellini beans, parsley, roasted red peppers and capers in a mixing bowl.
In a smaller bowl, whisk together the extra virgin olive oil, red wine vinegar, garlic, oregano and a good pinch of salt and black pepper. Taste and adjust the seasoning, if needed.
Pour the dressing over the cannellini bean mixture and give everything a good stir. Let the mixture rest for 10 minutes, or as long as you have.
When you are ready to serve, toast your sourdough however you like it. Butter generously, then spoon the cannellini bean mixture over top. Finish with a good crack of black pepper.
Recipe courtesy of georgieeats.co.uk