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Cannellini beans with tomato and rosemary

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings

Ingredients

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

Source: taste.com.au

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