Adapted from Wine Bar Food, by Cathy Mantuano and Tony Mantuano, copyright © 2008. With permission from Clarkson Potter/Publishers.
This recipe is made from ingredients featured in The Great Pantry Makeover.
Drain beans and peel off outer brownish shell from each. Put shelled beans in a medium saucepan. Add enough cold water to cover by 2 inches and bring to a boil over medium-high heat. Cook until tender, about 20 minutes. Drain and set aside to cool, about 30 minutes.
When beans have cooled completely, puree them in a food processor with garlic and olive oil until smooth and light, about 1 minute. Season with salt and pepper to taste. (The puree can be covered and refrigerated overnight. Bring to room temperature before serving.)
To serve, scoop puree into a bowl, drizzle with olive oil, and top with capers and arugula; have freshly grilled or warmed pita bread on the side.