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In a large pan, add a Tbs. extra-virgin olive oil and sear the pepperoni slices on both sides, until they crisp up nicely, just a few minutes total. Remove and set aside. Don’t get rid of that pepperoni oil!
To the pan, add the minced garlic and sauté for 30 seconds, until the fragrance punches you in the face. Add the beans, tomatoes and a pinch of salt. Toss that gently, then add the cup of stock, juice from half a lemon, and most of the chopped parsley. Let this simmer on a medium to medium low heat about ten minutes, until the beans soak up the stock and the tomatoes begin to blister and soften. And if they’re still a little soupy, that’s great!
Serve the braised beans with the tomatoes over the toasted crusty bread. Add the pepperoni to each toast, along with a little more parsley for garnish. Squeeze more fresh lemon over the top. Hey, add some parmesan shavings if y’awnt! You’ll want.
Makes four to six toasts.