Cannellini Bean Pasta Sauce with Olives, Capers and a hell of a lot of Garlic. xx

It's 4:51 AM. I have spent tonight drawing, watching episodes of Luxury Comedy and New Girl and cooking this pasta sauce. Although it is really delicious even if I do say so myself, where is the fricken greenery? That is one problem with being between night shifts. There is no where to buy lettuce at 3 AM. This pasta sauce is made of a bunch of things I had laying around. The capers were a bargain 75 cents for a giant jar and the beans I buy in bulk, so all in all this is quite a frivolous meal. You can eat the beans with out the pasta but hey, I love carbs. 

Time: 10 minutes prep. 30 minutes if cooked in a pressure cooker, 20 minutes on the stove top, 4 hours on high if cooked in a slow cooker. 

Serves:6-8.

Ingredients: 

• One onion, chopped.
• 6 cloves of garlic, minced.
• One capsicum, sliced.
• Half a cup of olives.
• One quarter of a cup of capers. 
• Three cups of dried cannellini beans, soaked overnight in water and drained.
• Quarter of a cup of olive oil.
• Half a cup of tomato paste.
• Four cups of water. 
• One pinch of salt.
• One pinch of pepper.

Method:

Place all of the ingredients in a pot/ pressure cooker/ slow cooker. 

If using a pot on the stove top, bring to the boil and let simmer for an hour, stirring occasionally.

If using a pressure cooker, place the lid on and bring to pressure. Reduce heat and continue cooking for half an hour. Reduce the pressure and the sauce should be ready.

If using a slow cooker, place all of the ingredients in the cooker and cook on high for 4 hours.

Good night, fancy world.

Sweet dreams xx