Caper Breadcrumbs
Capers	tbsp
Bread Crumbs	g
Olive Oil	tbsp
Fresh Thyme	tsp
Salt & Pepper to taste
Sun Dried Tomato White Beans
Sun Dried Tomatoes	g
Veggie Stock	ml
Olive Oil	tbsp
Shallots	finely diced
Garlic Clove
Fresh Thyme	tsp
Tomato Paste	tbsp
Red Wine	ml
White Beans	g

1. Heat up a medium skillet over medium heat and drizzle some olive oil. Once the skillet is hot, add the capers and thyme leaves. Stir until the thyme is really fragrant, about 30 seconds. Add the breadcrumbs to the skillet and some salt and pepper. Stir the breadcrumbs frequently until quite browned and crisp, about 3-4 minutes. Set aside to cool.
2. In a food processor, combine the sun-dried tomatoes and vegetable stock. Blend this mixture until it is completely smooth and smoothie-like in texture. Set aside.
3. Set a Dutch oven pot over medium heat. Once the pot is hot, add the olive oil and swirl it around. Add the shallots to the pot and stir. Cook the shallots, stirring often, until they are very translucent and soft, about 5 minutes. Lower the heat if they start to brown too quick.
4. Add the garlic and thyme leaves, season with salt and pepper, and stir until garlic is very fragrant, about 1 minute. Add the tomato paste and stir it around and cook for a full minute.
5. Pour in the red wine and mix everything. Bring it to boil and reduce the heat to let it simmer, till reduced by half, stirring often.
6. Once the red wine is reduced, add the white beans and the blended sun-dried tomato mixture to the pot. Season liberally with salt and pepper and stir. Bring the mixture to a boil, and then simmer for 15-20 minutes, or until the sun-dried tomato mixture has reduced a bit.
7. Serve the beans hot with sprinkles of crispy caper breadcrumbs on top and drizzles of olive oil.

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