Ingredients

The following ingredients have 4 Servings
  • 1 tbs olive oil, plus extra to drizzle
  • 4 garlic cloves, thinly sliced
  • 1/2 bunch rosemary, leaves picked, chopped
  • 1/2 tsp dried chilli flakes
  • 2 x 400g cans cannellini beans
  • 2 tsp red wine vinegar
  • 1/2 bunch flat-leaf parsley, leaves picked, finely chopped
  • Juice of 1 lemon
  • Toasted sourdough, to serve

Instruction

  • Heat oil in a frypan over medium heat. Add garlic, rosemary and chilli, and cook, stirring occasionally, for 2 minutes or until garlic is golden. Remove a few spoonfuls fried rosemary and reserve to serve.
  • Add beans along with their canning liquid. Bring to a simmer and cook, stirring occasionally, for 5-7 minutes or until the sauce thickens slightly. Add vinegar, season, then stir through parsley and lemon juice.
  • Divide bean mixture among toasted sourdough. Sprinkle over reserved rosemary and drizzle with olive oil to serve.