Cannellini beans with tomato and rosemary

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

Recipe «Cannellini beans with tomato and rosemary» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 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 .

Ingredients:

• 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 

Instructions

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.