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Cannellini beans with tomato and rosemary

Delicious & Healthy Recipes

Eggplant, tomato and parsley salad with mint yoghurt dressing

Ingredients

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

Instructions

Method:

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.

Add beans. Cook, gently tossing, for 3 to 4 minutes or until heated through. Season with salt and pepper.

Serve.

December 14, 2021

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