Marbella Beans with Salty Roasted Potatoes

Ingredients:

For the beans:

1 pound dried beans (preferably cannellini or great Northern beans), rinsed

½ cup plus 2 tablespoons olive oil, divided, plus more for finishing

3 fresh or dried bay leaves

1 teaspoon dried oregano

1 teaspoon kosher salt 

Freshly ground pepper

4 garlic cloves, chopped

1 cup dry red wine

½ cup halved Castelvetrano olives

½ cup roughly chopped prunes

For the potatoes:

1 pound fingerling potatoes, halved lengthwise

2 tablespoons olive oil

1 teaspoon kosher salt 

½ teaspoon black pepper

1 large shallot, minced

1 teaspoon red wine vinegar

2 tablespoons chopped capers

Torn fresh parsley leaves and tender stems

How to prepare:

In a big, heavy saucepan, place the beans and enough water to generously submerge them (about 12 cups). Add a quarter-cup of olive oil, bay leaves, oregano, and salt and bring to a boil over high heat. Once boiling, decrease heat to medium-low and simmer, stirring occasionally, for 112 to 2 hours, or until beans are very soft. As required, add additional water to keep the beans submerged.

To prepare the potatoes, preheat the oven to 375 degrees Fahrenheit. Coat potatoes with olive oil, 12 teaspoon salt, and 14 teaspoon pepper on a large baking sheet. Roast, tossing once halfway through, for 30 minutes, or until potatoes are golden brown and soft. Set aside.

Over medium heat, warm 2 tablespoons of olive oil in a big, deep pan. Add garlic and sauté until tender and aromatic. As soon as the garlic begins to brown, add the red wine and simmer for 5 to 10 minutes, or until the wine is reduced by half.

Using a slotted spoon, transfer the cooked beans to the pan, then add approximately 2 cups of the beans’ cooking liquid, enough to cover the beans by a large margin. Add olives, prunes, and the remaining 14 cup olive oil, and simmer over medium heat, stirring regularly, for 10 to 15 minutes, or until the sauce thickens slightly.

Combine minced shallot and red wine vinegar in a medium bowl. Toss the potatoes, capers, and parsley to coat. Stir in the remaining half teaspoon of salt and quarter teaspoon of pepper. Tip potatoes on top of beans, sprinkle with olive oil, and serve.

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