Garlic & chilli baked beans

Ingredients

• 4 cloves of garlic
• ½ a bunch of fresh rosemary
• olive oil
• ½ teaspoon dried red chilli flakes
• 2 x 400 g tins of cannellini beans , (or other tinned beans of your choice)
• ½ a bunch of fresh parsley
• red wine vinegar
• 1 lemon

Description

1. Peel and finely slice the garlic, then pick and finely chop the rosemary leaves.
2. Heat a splash of oil in a frying pan over a medium heat, then fry the garlic, rosemary and chilli until the garlic is golden. Remove a few spoonfuls of fried rosemary to use as garnish.
3. Stir in the tinned beans, along with their juices, then let everything cook and reduce for about 5 minutes, or until thick and delicious. Meanwhile, finely chop the parsley.
4. Add a glug of vinegar to the beans and season to taste.
5. Finish with the chopped parsley and a good squeeze of lemon juice, drizzling over a little cold-pressed olive oil, if you like.
6. Serve the beans on toasted sourdough bread, or as a side dish to grilled fish or roasted chicken, sprinkled with the reserved crispy rosemary.