Cannellini beans with tomato and rosemary

Ingredients (4 servings):

• 1 tablespoon olive oil
• 250g cherry tomatoes, halved
• 2 garlic cloves, thinly sliced
• 2 teaspoons fresh rosemary leaves
• 2 x 400g cans cannellini beans, drained, rinsed

Method:

1. Heat oil in a large frying pan over medium-high heat. Add tomatoes, garlic and rosemary. Cook, stirring, for 2 minutes or until tomatoes start to soften and garlic is golden.
2. Add beans. Cook, gently tossing, for 3 to 4 minutes or until heated through. Season with salt and pepper.
3. Serve.