Crushed Rosemary Cannellini Beans

Serves 6

INGREDIENTS:

3 tbsp olive oil

2 x 400g can Cannellini beans, drained and rinsed

2 tbsp finely chopped rosemary, plus extra to garnish

2 cloves of garlic, crushed

Sea salt and freshly ground black pepper

METHOD:

1. Add 2 tablespoons of olive oil to a saucepan over a low heat. Pour in the Cannellini beans, garlic and rosemary and season with sea salt and freshly ground black pepper. Using a potato masher, gently crush the beans - you want them to be crushed rather than mashed.

2. Add another tablespoon of olive oil, make sure the beans are hot and then serve.