Rosemary White Bean Salad - cooking recipe

Ingredients

3 (400 g) cans cannellini beans
1 red onion, sliced
40 g butter
2 garlic cloves, crushed
1/4 cup rosemary
2 tablespoons lemon juice
lemon wedge, to serve

Preparation

Melt the butter in a large frying pan over medium heat.
Add the onion and cook for 5 minutes or until softened.
Add the beans, garlic, and rosemary and stir for 2-3 minutes or until warmed through.
Add the lemon juice and season with salt and pepper to taste.
Serve with lemon wedges.