Tuscan Skillet White Beans and Tomatoes

Ingredients

• Canned Cannellini Beans

  1 tin (400 g)

  $0.90

• Cherry Tomatoes

  200 g

  $1.28

• Garlic

  3 cloves sliced

  $0.06

• Olive oil

  2 tbsp

  $0.20

• Fresh Rosemary

  1 sprig

  $0.24

• Salt

  0.5 tsp

  $0.00

• Black pepper

  0.25 tsp

  $0.01

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Warm the olive oil in a wide skillet over medium heat.

2. 2

   Add the sliced garlic and rosemary sprig, cooking gently for 1 minute until fragrant.

3. 3

   Add the cherry tomatoes, season with salt and black pepper, and cook for 5 minutes until skins blister and burst.

4. 4

   Gently crush some of the softened tomatoes with a wooden spoon to release their juices.

5. 5

   Rinse and drain the cannellini beans, then stir them into the pan.

6. 6

   Simmer gently for 6 to 7 minutes until the sauce thickens and the beans absorb the garlicky flavours.

7. 7

   Discard the rosemary stem, adjust seasoning, and drizzle with a little extra virgin olive oil before serving.