7 tbsp extra-virgin olive oil
1 small onion, finely chopped
2 plump garlic cloves, crushed
1 stick celery, finely chopped
2 red chillies, deseeded and chopped
2 tsp chopped fresh oregano
410g can cannellini beans, drained and rinsed
410g can borlotti beans, drained and rinsed
6 plump tomatoes, deseeded and chopped
Handful fresh parsley, chopped
2 tbsp lemon juice
1. Heat 3 tablespoons of the olive oil in a large saucepan and cook the onion, garlic, celery and red chilli gently over a low heat for 6-8 minutes until softened. Stir in the oregano and all the beans and heat gently for 5-6 minutes, stirring occasionally. Remove from the heat and allow to cool.
2. Stir in the tomatoes and parsley. Whisk the remaining olive oil with the lemon juice and season well. Just before serving, pour over the bean mixture and toss well.
- This is fantastic with a fruity, slightly tart Sauvignon Blanc from Chile.