Ingredients:

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600g white haricot beans from a jar or tin

6 cloves garlic, mincd

1 medium brown onion, diced

1/2 tbsp olive oil

Leaves from 2 stems of fresh oregano

sea salt

freshly ground black pepper

Extra Virgin olive oil for drizzling

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Method:

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• Heat the rapeseed oil in a small saucepan. 

• Add the onions and garlic, with a pinch of salt. Turn the heat to low and stir well.

• Cook the mixture for 5-8 mins or until the onions are soft but NOT brown.

• Add the beans and stir well.

• Let the beans break down, pushing them with the back of a spoon if they need a bit of help after 5 mins or so.

• Add the oregano and season with sea salt and loads of the ground pepper.

• Spoon into a dish and drizzle with a little extra virgin olive oil and a few more oregano leaves if you have them.

• This goes really well with roast chicken.

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