3 tablespoons extra virgin olive oil
2 cans cannellini beans, drained
3 cloves, whole
1 teaspoon garlic, minced
1 can Italian plum tomatoes, canned, drained and chopped
1/2 teaspoon red chile pepper flakes, crushed
black pepper, freshly ground
1. Heat the oil in a medium saucepan and add the garlic, pepper flakes, rosemary, and cloves. Cook over low heat for 2 to 3 minutes.
2. Add the tomatoes and cook for 5 minutes, until tomatoes begin to soften.
3. Add the beans, salt, and pepper. Stir over low heat until heated through.