Puttanesca beans

Ingredients

• 2 tablespoons olive oil
• 1/2 red or yellow onion, finely diced
• 2 minced garlic cloves
• 1 chorizo sausage, diced (optional)
• 1 capcicum, diced
• 3 tablespoons tomato paste
• 1/2 teaspoon dried chilli flakes
• 1 420g can diced tomatoes
• 1 cup low-sodium stock
• 2 420g white beans (navy beans, cannellini beans, butter beans)
• 1/2 cup chopped kalamata olives
• 2 tablespoons capers
• 1/2 cup finely chopped parsley
• 1 teaspoon red wine vinegar
• 1/4 cup parmesan cheese
• Sourdough bread, for serving

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Add chorizo and capcicum and cook for 2 minutes. Stir in the garlic until just fragrant.
2. Add in the tomato paste, dried chilli flakes and cook until slightly darkened, about 1 minute, and then add in the stock, tomatoes, white beans, olives and capers. Simmer over low heat and cook until thickened, about 10-15 minutes, stirring often.
3. Remove from heat and stir in the parsley, vinegar and parmesan cheese. Stir and taste. You may likely not need additional salt because of the olives, capers and cheese.
4. Serve with crusty bread