Yes, we all have beans on the brain at this point, but here’s a recipe whose flavor belies its simplicity: it zaps with rosemary and spice. Make it in the morning, toss on some basil or mint, then snack on it all day, and the next, and the… you get the idea. Off the couch, into the kitchen!
1 15-oz can cannellini beans, rinsed, drained/ 1 clove garlic minced/ 2-3 Tbsp minced fresh rosemary leaves/4 Tbsp extra-virgin olive oil/1 tsp balsamic vinegar/1/2 tsp hot chili flakes/country bread, sliced half inch thick and toasted/optional: finely chopped basil or mint
–Gently toss first six ingredients, leaving beans whole. Let stand a few hours or overnight.
–Cut toasted bread slice in half if too large, spoon beans over. Makes about 12.