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Ingredients
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1 tablespoon olive oil
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250g cherry tomatoes, halved
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2 garlic cloves, thinly sliced
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2 teaspoons fresh rosemary leaves
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2 x 400g cans cannellini beans, drained, rinsed
Method
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1Heat 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.
Source: taste.com.au
