From My Bowl

0 Prep the Tomatoes: Drain the can of tomatoes over a fine mesh sieve and discard the juice that comes out. Place the drained tomatoes in a large bowl and use a fork or potato masher to mash the tomatoes until they are in bite-sized pieces.
1 Aromatics: Warm the olive oil in a large sauté pan over medium heat. Add the sliced garlic and fry for 3 to 5 minutes, until the edges are golden. Add the olives, capers, miso paste, thyme, and red pepper flakes to the pan. Sauté for an additional 1 to 2 minutes, mashing the miso paste with the other ingredients until it becomes evenly distributed.
2 Simmer: Add the drained beans and mashed tomatoes to the pan. Bring to a simmer over high heat, then reduce the heat to medium and simmer for 10 to 15 minutes, stirring occasionally. If the mixture starts to splatter I recommend covering it with a splatter guard, or reduce the heat as necessary.
3 Serve & Store: Remove from the heat and season with salt and pepper to taste, as necessary. Serve warm over rice or polenta, or alongside some crusty bread and roasted veggies. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Leftovers can also be frozen for up to 2 months.