Warm the olive oil

• Drizzle the extra virgin olive oil into a Dutch oven over medium heat.

Soften the aromatics

• Add the onion and cook until soft and translucent.
• Stir in the garlic and cook until fragrant.

Add the beans and tomato

• Add the drained white beans and the canned tomatoes.
• Stir everything together so the beans are well coated.

Season the stew

• Season with oregano, cumin, red pepper flakes, salt and black pepper.
• Stir and bring to a gentle simmer.

Simmer until cozy

• Simmer gently, stirring occasionally, until the stew thickens and the flavors come together.

Brighten with lemon

• Squeeze in the lemon juice to wake everything up.
• Taste and adjust the seasoning.

Serve

• Ladle into bowls, drizzle with olive oil and scatter with fresh parsley.