Beans Marbella

cooking.nytimes.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

subheading: FOR THE BEANS:

1 pound dried beans (preferably thin-skinned, creamy beans like cannellini or great Northern beans)

½ cup plus 2 tablespoons extra-virgin olive oil, plus more for finishing

3 fresh or dried bay leaves

1 teaspoon dried oregano

Kosher salt (such as Diamond Crystal) and freshly ground pepper

4 garlic cloves, chopped

1 cup dry red wine

½ cup halved Castelvetrano olives

½ cup roughly chopped prunes

subheading: FOR THE POTATOES:

1 pound fingerling potatoes, halved lengthwise

2 tablespoons extra-virgin olive oil

Kosher salt (such as Diamond Crystal) and freshly ground pepper

1 large shallot, minced

1 teaspoon red wine vinegar

2 tablespoons chopped capers

Torn fresh parsley leaves and tender stems

Directions at cooking.nytimes.com

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