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.