Cannellini Beans

with Garlic and Rosemary



Photos and recipe by @kevmasse




Serves 4

Recipe Adapted from Alice Waters



½ cup Extra Virgin Olive Oil

¼ cup garlic thinly sliced

1 19 oz can Progresso Cannellini Beans drained

2 tablespoons chopped Rosemary

1 teaspoon salt

¼ teaspoon crushed red pepper

Prepared Polenta for serving



In a medium, heavy bottom sauce pan, heat olive oil and garlic over medium heat until garlic just begins to toast (be sure the garlic does not get too dark as it can turn bitter)


Add beans, Rosemary, crushed red pepper & salt - stir to combine.  Gently simmer for about 5-10 minutes until beans are heated through.

Serve in bowls, spooned over polenta