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Cannellini beans with rosemary & garlic on toast

September 19, 2009

Keeping on the bean theme…

This is a really yum breakfast, good on a wintery Saturday morning. This was my attempt at the Minor Place beans (if you know them).

You’ll need

  • 1 tin of cannellini beans drained
  • 1 clove of garlic
  • spring of rosemary
  • dash of red wine vinegar
  • bit of water
  • lots of salt and pepper
  • lots of olive oil

To cook

Fry the garlic in a big dash of olive oil for a few minutes. Throw in the beans, vinegar, rosemary and about 4-5 tbsp of water and simmer for a few minutes. While you’re doing that, pound a few pieces of rosemary with some salt and then add to about 2 tbsp of olive oil. Mash up the beans and season with salt and pepper (they should be a thick but not dry texture). Pour the olive oil mix over the top to serve.

One Comment leave one →
  1. The Mitch permalink
    September 19, 2009 6:18 pm

    These beans are amazing. They make A Minor Place look Majorly Overrated.

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