Cannellini beans with tomato and rosemary

Serve this cannellini bean salad with roasted lamb, pork shoulder, or pan-fried steaks.

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

1 tbsp olive oil

250g cherry tomatoes, halved

2 garlic cloves, thinly sliced

2 tsp fresh rosemary leaves

2 x 400g cans cannellini beans, drained, rinsed

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