Rosemary Cannellini Beans
- Ready In:
- 2 (19 ounce) cans cannellini beans (or Great Northern)
- 1⁄3 cup chicken stock
- 4 medium garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- fresh ground black pepper, to taste
- salt, to taste
- Drain the beans. Place them in a saucepan with the chicken stock, garlic, and rosemary.
- Cook for about 5 minutes, or until the beans are hot.
- Drain liquid from beans.
- Add pepper and salt, to taste.
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