Rosemary Beans

Frankly, there’s little less appealing to me than a tin of cannellini beans on the shelf – I sometimes have some glaring at me for years before I give in to them. Bring them alive with a generous dose of good olive oil, rosemary and garlic and you will never shun them again. They’re excellent on toast, scattered with chopped olives, under a fried egg or would accompany good quality tinned sardines very happily, scattered with parsley and chilli flakes if you have some.

Feeds 2 on the side, or 1 for supper on toast

1 tin cannellini or haricot beans
3 tbs extra virgin olive oil
2 medium cloves garlic, pressed or very finely chopped
1 tablespoon very finely chopped rosemary
juice & zest of ½ lemon
Sea salt and black pepper

Drain your beans of nearly all the water, reserving a couple of tablespoons. In a small pan, fry your garlic and rosemary for a minute in half the oil. Just as the garlic begins to colour, tip in the beans and their reserved water. Heat through for a couple of minutes. Stir in the lemon juice, taste, and add season. To serve, swirl over the rest of the oil, scramble over some fresh black pepper and scatter with lemon zest.