Heat two tablespoons of olive oil in a pan over a medium heat. Tip in the tomatoes with a pinch of salt and cook for 10-12 minutes until they soften down and the juices release into a sauce.

Reduce the heat to low. Add the garlic and cook for another 2-3 minutes until fragrant.

Tip in the beans with their bean stock and simmer for 4-5 minutes to let the beans soak up those tomato juices.

Meanwhile, make the pangrattato. Tip the breadcrumbs into a dry frying pan over a medium heat and toast until golden, shaking the pan often - about 2 minutes. Tip into a small bowl. In the same pan, heat one tablespoon of oil over a high heat. Tip in the capers and let them sizzle and pop, and fry until crispy, shaking the pan occasionally - about 4-5 minutes. Tip the crispy capers into the bowl with the breadcrumbs, followed by the chopped parsley and the zest of ½ lemon. Stir to combine.

To serve, spoon the warm beans into serving bowls, finish with a drizzle of olive oil, a few twists of black pepper and a sprinkling of the pangrattato.