2 tbsp olive oil, plus extra to serve
1 garlic clove, crushed
2 rosemary sprigs
2 x 400 g cans butter beans, drained and rinsed
- Put the olive oil in a saucepan with the garlic and rosemary sprigs, and place over a medium heat. Add the butter beans and coat in the oil, warming through for 5-8 mins.
- Remove the rosemary sprigs and set aside. Mash the butter beans until smooth. Serve topped with rosemary leaves picked from the sprigs, a drizzle of olive oil and some freshly ground black pepper.