Warm Cannellini Beans with Feta and Rosemary

By ngaldi

Ingredients

• 2 cups cooked cannellini beans, with some of their cooking liquid, preferred, or 1 (15 1/2 ounce)can cannellini beans, partially drained (do not rinse)
• 1 - 2 ripe tomatoes, seeded and diced, (optional)
• 1/4 - 1/4 cup crumbled feta cheese
• 1 teaspoon finely minced fresh rosemary, or to taste
• 2 tablespoons COLAVITA Extra Virgin Olive Oil
• Salt and freshly ground pepper, to taste

Preparation

Step 1

In a saucepan heat the beans with some of their liquid, add the tomatoes and warm through.  Remove from the heat; stir in feta, rosemary, olive oil, salt and pepper.  Makes 4 - 6 servings.
Variation: Substitute fresh torn basil in place of the rosemary.