Preparation
This cream can be served with croutons or plain: in both cases, it will be delicious!
Soak beans overnight, boil with a garlic clove and a stick of celery, which you will successively remove. Blend beans with some cooking water.
In a pan, dry 3 anchovy fillets with 4 spoons of oil, pour the beans cream and add some ladle of hot water, should the cream be too thick. Add little salt.
In the meantime, mince the remaining anchovy fillets with a knife, then olives, capers and cherry tomatoes.
Pour the beans cream in 4 soup plates, garnish with minced capers, anchovies, olives and tomatoes, sprinkle with oregano and complete with a little raw oil.
