Step 1

Grate the tomatoes into a bowl and discard the skins.

Step 2

Add half a teaspoon of salt, mix, then tip into a sieve and set over the empty bowl to catch the juice – don’t discard the juice.

Step 3

Put the sourdough and pitted olives in a food processor and pulse to fine breadcrumbs.

Step 4

Put two tablespoons of extra-virgin olive oil in a pan on a medium heat and, when hot, add the bread and olive crumbs and cook, stirring often, for about 10 minutes, until dry and crumbly.

Step 5

Put three tablespoons of olive oil in a large frying pan on a medium heat and, when hot, add the crushed garlic and the chilli flakes, and cook, stirring, for two minutes, until fragrant and light brown.

Step 6

Tip in the drained beans, the tomato pulp from the sieve and a half-teaspoon of salt, turn up the heat to high and cook, stirring every now and then, for 10 minutes.

Step 7

Tip in the reserved tomato juice from the bowl and half the dill, and stir to combine.

Step 8

Tip everything out on to a lipped platter, scatter the breadcrumb mix on top and finish with the remaining dill.

Step 9

Drizzle liberally with more extra-virgin olive oil and serve with toasted sourdough to ladle the beans on top of.