Cannelini Beans with Rosemary

(adapted from The Splendid Table's How to Eat Supper)

     1 tbsp bread crumbs

     1 1/2 tbsp parmesan cheese 

     2 garlic cloves, crushed

     1/4 tsp salt

     2 tbsp extra virgin olive oil

     1/2 tsp chopped rosemary leaves

     1 can (15 oz.) cannelini beans, drained and rinsed

     1 handful torn lettuce


Combine breadcrumbs and parmesan cheese.  Set aside (used for topping).  Heat olive oil in a small skillet.  Add garlic and salt.  Stir in rosemary.  Add beans and fold very gently.  Heat about 3 minutes.  Add lettuce and heat an additional minute.  Place in serving dish and sprinkle with topping.

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