Cannellini beans with tomato and rosemary

Cannellini beans with tomato and rosemary

Ingredients (4 servings):

  • 1 tablespoon olive oil
  • 250g cherry tomatoes, halved
  • 2 garlic cloves, thinly sliced
  • 2 teaspoons fresh rosemary leaves
  • 2 x 400g cans cannellini beans, drained, rinsed

 

Method:

  1. Heat oil in a large frying pan over medium-high heat. Add tomatoes, garlic and rosemary. Cook, stirring, for 2 minutes or until tomatoes start to soften and garlic is golden.
  2. Add beans. Cook, gently tossing, for 3 to 4 minutes or until heated through. Season with salt and pepper.
  3. Serve.
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