Rosemary White Bean Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Donna Hays Autumn 2009 magazine. Ingredients:
3 (400 g) cans cannellini beans |
1 red onion, sliced |
40 g butter |
2 garlic cloves, crushed |
1/4 cup rosemary |
2 tablespoons lemon juice |
lemon wedge, to serve |
Directions:
1. Melt the butter in a large frying pan over medium heat.
2. Add the onion and cook for 5 minutes or until softened.
3. Add the beans, garlic, and rosemary and stir for 2-3 minutes or until warmed through.
4. Add the lemon juice and season with salt and pepper to taste.
5. Serve with lemon wedges.
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