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Cannellini beans with tomato and rosemary
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Delicious cannellini bean salad pairs perfectly with roasted lamb, pork shoulder, or pan-fried steaks.
Ingredients:
  • 18.20 gm olive oil
  • 250g cherry tomatoes, halved
  • 2 garlic cloves, thinly sliced
  • 2 tsp fresh rosemary leaves
  • 2 x 400g cans cannellini beans, drained, rinsed
Instructions:
  • In a large frying pan over medium-high heat, heat oil. Add tomatoes, garlic, and rosemary, and cook, stirring, until tomatoes start to soften and garlic is golden, about 2 minutes. Stir in beans and cook for 3 to 4 minutes until heated through. Season with salt and pepper. Serve hot.

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