Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Creamy cannellini beans warmed gently in olive oil infused with garlic and rosemary, Tuscan style.
Side dish. Good with roast lamb, Italian sausages or grilled chicken. Find a main
Equipment: Small saucepan
Measures and names
Ingredients
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 1 rosemary sprig, leaves picked
- 400 g tin cannellini beans, drained and rinsed
- Salt and black pepper
Method
- Heat 1 tbsp of the olive oil in a small saucepan over a low heat. Add the garlic and rosemary and cook gently for 2-3 minutes until fragrant but not browned.
- Add the beans and 3 tbsp water and warm through for 5 minutes, stirring gently, until the beans are hot and lightly creamy.
- Season well with salt and pepper and drizzle with the remaining olive oil to serve.
Swaps and tips
Use your best extra virgin olive oil for drizzling at the end. They keep for 3 days in the fridge and can be served warm or at room temperature.
Easy variations
- Add a pinch of chilli flakes with the garlic
- Swap rosemary for fresh sage
- Stir in a handful of cherry tomatoes
- Finish with a squeeze of lemon
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 4 g | 7 g | 4 g | 7 g | 115 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
