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.