You can either serve this as bruschetta with the beans dished up on toast
that has been rubbed with the cut side of a clove of garlic. Alternatively,
serve the beans in the middle of the table with bread on the side so your
guests can help themselves.
I’ve made this with cannellini beans and butter beans and I have a slight
preference for the slightly larger, firmer butter beans. Borlotti beans would
also work well as would chickpeas.
1 can butter beans (400g /14oz), drained
1-2 cloves garlic, peeled & finely sliced
2 small sprigs rosemary, leaves picked
pinch chilli flakes, optional
Heat a small frying pan over a medium heat and add 3 tablespoons
olive oil. Add remaining ingredients and stir fry beans until they are
golden and warmed through.
Season well and serve with a drizzle of peppery extra virgin olive oil.
serves 4 as a starter