Ingredients (4 servings)
- 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
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.