WARM CANNELLINI BEAN AND HERB SALAD3 cups rinsed and drained, canned cannellini beans
1/2 cup extra-virgin olive oil
2 garlic cloves, peeled and finely chopped
3 tablespoons chopped Italian parsley
Handful of basil leaves, chopped
1 teaspoon finely chopped rosemary leaves
4 large sage leaves, finely chopped
Salt and freshly ground pepper
Juice of 1 lemon
1/2 cup oil-cured black olives (for serving)
Spread the drained cannellini beans on a clean dish towel to absorb excess moisture. Discard any beans that are smashed.
In a large saute pan combine the olive oil, garlic and herbs. Warm over very low heat for about 4 minutes, or until the garlic and herbs release their aroma.
Add the beans, salt and pepper to taste and toss very gently. Cook over low heat until the beans are warm and have absorbed the flavors of the olive oil, about 5 minutes.
Remove from heat, add the lemon juice and toss very gently.
Place the salad on a serving platter and surround with black olives. Serve immediately.
Makes 4 servings
Source:
Verdura: Vegetables Italian Style by Viana La Place