White Beans with Tomatoes and Capers | America's Test Kitchen

Ingredients

• 1 1/2 tablespoons table salt for brining
• 1 pound dried cannellini beans, picked over and rinsed
• 1 tablespoon plus ¼ teaspoon table salt, divided
• 6 tablespoons extra-virgin olive oil, divided
• 3 garlic cloves, sliced thin
• 5 ounces grape tomatoes, halved
• 1 tablespoon capers
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes