Beans Marbella With Salty Roasted Potatoes | VegNews

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
• ½ teaspoon black pepper
• 1 large shallot, minced
• 1 teaspoon red wine vinegar
• 2 tablespoons chopped capers
• Torn fresh parsley leaves and tender stems