1largeripe but firm tomato, cut into 1/2 to 3/4-inch wedges
2tablespoonsquality extra virgin olive oil
Fresh cracked pepper
Heat a large cast iron skillet to medium-high heat. When the pan is hot, add the olive oil and the beans.
Stir repeatedly to coat all the beans in oil, keeping them in as flat a layer as possible in the pan to ensure even cooking.
After 2 minutes or so, add the onions, garlic, and Kalamata olives. Stir well to break the onion wedges into single pieces. Continue cooking and stirring occasionally for another 3-4 minutes or until the onions start to lightly caramelize on the edges.
Add the tomato wedges and season with salt and pepper to taste. Then stir to distribute the seasoning and to position the tomato wedges in the bottom of the pan. Stir once after a minute or so to flip the tomato wedges so they can cook on the other side.
Turn off the heat and remove the pan from the burner when the tomatoes are tender and just starting to come apart.
Sprinkle the top generously with the chopped parsley. Drizzle with a bit more olive oil, if preferred.
This dish is delicious served as a cold salad as well, either originally or as a leftover.