Crushed Rosemary Cannellini Beans
Serves 6
INGREDIENTS:
3 tbsp olive oil
2 x 400g can Cannellini beans, drained and rinsed
2 tbsp finely chopped rosemary, plus extra to garnish
2 cloves of garlic, crushed
Sea salt and freshly ground black pepper
METHOD:
1. Add 2 tablespoons of olive oil to a saucepan over a low heat. Pour in the Cannellini beans, garlic and rosemary and season with sea salt and freshly ground black pepper. Using a potato masher, gently crush the beans - you want them to be crushed rather than mashed.
2. Add another tablespoon of olive oil, make sure the beans are hot and then serve.