We used canned lima beans for this recipe. Essentially, you can use any kind of white bean.

If you use fresh beans, they must be soaked in cold water overnight. Since we used canned beans, they could be used immediately.

Cut the onions and garlic into small pieces and cook them for about 15 minutes together with a sprig of rosemary.

Discard the rosemary and put the onions and garlic in a blender.  Add beans and parsley along with 1-2 tbsp. of the cooking water.

Blend the mixture and add a little olive oil until you have a fine and smooth consistency.

Pour the puree into a shallow and wide bowl and place it in the freezer for 5-7 minutes, so it cools a bit.

Chop your capers and add them to the puree, which should be seasoned with salt, pepper, chili powder, vinegar, and lemon juice.

 

Pour a little olive oil into a small plate.

Cut your bread into thin slices and dip each slice into the oil.

Toast the bread for a few minutes (either at 170 degrees Celsius (338 degrees Fahrenheit) in a conventional oven or in a toaster).

Spread the puree on the bread and garnish with parsley.