This is one of the most economical and versatile dishes around: you can serve it as an appetizer with crusty bruschetta, as a side dish, or on top of pasta or rice for a main meal. Garlic and olive oil make it ultra heart-healthy, rosemary adds piquant flavor, and beans offer silken texture, protein, and fiber. It’s also super-fast to make.

INGREDIENTS

1/8 cup olive oil
1 clove garlic, crushed
2 cups cooked large white beans
2 tablespoons fresh rosemary, chopped, or 2 teaspoons dried
Freshly-grated Parmesan, to taste (optional)

1. In a heavy-bottomed skillet, heat the olive oil over medium-low heat. Add garlic and cook, stirring, until garlic is fragrant and softened, just a couple of minutes. Do not allow garlic to brown. Add beans and rosemary and continue to cook, stirring, until heated through.

2. Sprinkle with cheese, if desired, and serve alone or on cooked pasta or rice, adding more olive oil if needed.

Serves 4.