Servings: 4 servings
Ingredients
- 2 garlic cloves crushed and minced
- 1/4 tsp red pepper flakes
- 2 Tbsp Bragg Organic Extra Virgin Olive Oil
- 1 medium plum tomato diced
- 1 sprig rosemary
- 2 cans cannellini(white kidney) beans drained and partially smashed
- 1/2 cup water
- salt to taste
- 1 tsp parsley chopped
- 2 Tbsp parmesan(ground or shredded)
- 2 Tbsp Bragg Organic Extra Virgin Olive Oil
Instructions
- In a large skillet over medium heat cook garlic and red pepper flakes in oil for about 1 minute.
- Add tomato and rosemary and cook 2 minutes.
- Add the beans and water and cook about 5 minutes more.
- Remove rosemary sprig.
- Stir in parsley and salt.
- Remove from heat and transfer to a serving bowl.
- Top with parmesan and drizzle with olive oil.
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