Ingredients
2 cans cannellini/white beans, rinsed
1/3 cup EVOO
3 cloves garlic, smashed
1T chopped fresh rosemary
1t salt
1/2t freshly ground black pepper
2T fresh oregano leaves
Directions
Preheat oven to 425'. Spread beans on a towel to dry. In a small saucepan, warm EVOO and garlic over low heat until aromatic and garlic is about to brown. In a medium bowl, combine beans, rosemary, salt, and pepper. Strain oil over the bowl and discard garlic. Stir all together.
Arrange beans in a single layer on a baking sheet. Roast 35 minutes, or until browned and crisp. Allow to cool, then serve with oregano sprinkled on top.
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