Warm Butter Beans with Rosemary & Garlic

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This recipe pre-dates my 5 Ingredients philosophy.

Warm Butter Beans with Rosemary & Garlic

From Stonesoup

I’ve made this with cannellini beans and butter beans. While I have a slight preference for the slightly larger and firmer butter beans. Borlotti beans would also work well as would chickpeas.

You can make bruschetta and have the beans already dished up on toast that has been rubbed with the cut side of a clove of garlic. Alternatively serve in the middle of the table with bread on the side so your guests can help themselves.

Serves 4 as a starter
1 x 400g (14oz) can butter beans, drained
3T olive oil
1-2 cloves garlic, peeled & finely sliced
2 small sprigs rosemary, leaves picked
pinch chilli flakes, optional
extra virgin olive oil, to serve

1. Bring the kettle to the boil and pour over drained beans to rinse off any canned flavour and drain well.

2. Heat a small frying pan over a medium heat and add oil. Add remaining ingredients and stir fry beans until they are golden and warmed through.

3. Season well and serve with a drizzle of peppery extra virgin olive oil.