Butter Beans with Rosemary and Garlic

It can be served either as bruschetta or on toast with beans rubbed with garlic cloves. If you prefer, you can serve the beans on your table in the middle with bread as a side dish.

The slightly larger, firmer butter beans are my favourite among the cannellini beans. Chickpeas and Borlotti beans would also work well.

Ingredients:

1 can butter beans (400g /14oz), drained

1-2 cloves garlic, peeled & finely sliced

2 small sprigs of rosemary, leaves picked

pinch chilli flakes, optional

Direction

Add 3 tablespoons of olive oil to a small frying pan over medium heat.

Stir fry the remaining ingredients until they are golden and heated through.

Serve with a drizzle of peppery extra virgin olive oil.

Related

• Puerto Rican Black Beans Recipe
• Sweet Potato And Chickpea Tikka Masala

Butter beans with rosemary and garlic

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Ingredients

  

• 1 can butter beans (400g /14oz)
• 1-2 cloves garlic
• 2 small sprigs of rosemary
• chilli flakes
• 3 tbsp olive oil

Instructions

 

• Add 3 tablespoons of olive oil to a small frying pan over medium heat.
• Stir fry the remaining ingredients until they are golden and heated through
• Serve with a drizzle of peppery extra virgin olive oil.