Heat a frying pan over medium. Add 2 tsp vegetable oil. Add 1 minced anchovy fillet and 1 minced garlic clove. Cook 1 min. Stir in 2 chopped tomatoes and 1/4 cup finely chopped kalamata olives. Continue cooking for 2 min. Rinse and drain a 540-mL can of white kidney beans. Add to tomato mixture and simmer until warmed through, 2 more min. Stir in 1/4 cup chopped fresh parsley.