- 2 (15 oz.) cans cannellini (white) beans, rinsed and drained
- 2-3 tablespoons olive oil
- 2-3 cloves garlic, minced
- 1 teaspoon dried rosemary, crushed into small pieces (or a few sprigs of fresh rosemary)
- 1/3 cup chicken stock
- Salt and pepper
In a medium saucepan, heat olive oil, garlic and rosemary over medium-low heat. Saute until fragrant.
Add beans and chicken stock. Increase to medium heat and stir beans. Continue to stir until beans begin to soften, approximately 5 to 8 minutes.
Using a wooden spoon or a potato masher, mash beans until they reach your desired consistency. Add salt and pepper to taste.