Spicy White Beans with Capers

Sauté the aromatics:
1 Heat 2 teaspoons of extra virgin olive oil in a wide pot over medium heat. Add the finely diced onion and sauté for 5 minutes, turning often until the onion is translucent.
2 Add 2 tablespoons of plant-based butter to the onion. Once melted, add the minced garlic, capers, and crushed red pepper. Sauté for 1 minute until fragrant. Add the tomato paste and stir to coat. Sizzle for 1 minute until the paste deepens in color.
3 Add the water to the pot and stir to lift anything stuck to the bottom. Add the crushed tomatoes and drained cannellini beans. Bring to a boil.
Simmer the beans:
5 Reduce the heat to low. Taste and add salt, pepper, and ½ teaspoon sugar if desired. Cover and simmer for 20 to 30 minutes, stirring occasionally. Add more water if the mixture reduces too quickly or sticks to the bottom.
6 Turn off the heat and remove the lid. Add the parsley and lemon juice
To serve:
8 Spoon the beans into shallow bowls. Serve with more minced parsley on top and crusty bread on the side. Enjoy!