Warm butter beans with rosemary & garlic

serves 4 as a starter

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.