(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.