Quick Sauteed Beans and Tomatoes

By Joelene

Ingredients

• 2 tablespoon(s) olive oil
• 2 clove(s) garlic, very thinly sliced
• 1 pint(s) small cherry or grape tomatoes, halved
• 1/2 sprig(s) fresh rosemary, needles removed and finely chopped
• 1/4 cup(s) dry white wine
• 1 can(s) (19-ounce) cannellini beans, rinsed
• Kosher salt
• Pepper
• 1/4 cup(s) chopped fresh flat-leaf parsley

Preparation

Step 1

Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring occasionally, until beginning to brown, about 2 minutes.
Add the tomatoes and rosemary and cook, stirring, for 1 minute. Add the wine and bring to a simmer. Stir in the beans and 1/2 teaspoon each salt and pepper and cook until heated through, about 1 minute more. Toss with the parsley.