Summer Beans

I need easy Sunday night food. It’s summer but there is a cool breeze. I want beans, I want them hot but I don’t want them winter-chilli style. So with what is on hand I create warm beans with a Mediterranean twist.

Fry some finely chopped onion in olive oil (this was half a huge red onion, because that was all I could find).
When soft, add 3 cloves of garlic, crushed, and an anchovy or 2.
Throw in some fresh herbs of choice (in this case a little rosemary, which smelt superb as the heat released the volatile oils).
Add in another vegetable (this was a zucchini, diced), go wild and add 2 if you want (carrots, celery, capsicum would all work well).
When starting to soften add a can of well rinsed and drained organic kidney beans (of course with forethought some home cooked beans would be excellent).
Next, add some fresh diced tomato or a can of the organic variety.
Simmer away, stir every now and then.
Try to be patient (which can be difficult when it smells so good and you are hungry).
When the waiting is starting to get to you toss in a generous handful of black olives (or green if you would prefer).
Distract yourself by chopping some fresh parsley.
Wait and stir a little longer.
Taste and season accordingly, add the parsley. Stir. Wait another minute.
Serve, at last.

Delicious.