Cannellini Beans and Fougasse
Â½Â of 410g can cannellini beans (14oz. can)
Â½ – 1 clove garlic, peeled
A little virgin olive oil
A little white wine vinegar
Small bunch of summer savory
Few slices of Fougasse (a French bread)
Using a pestle and mortar or a fork, mash a large a large handful of canned cannellini beans, add a little chopped garlic, and drizzle in extra virgin olive oil and a splash of white wine vinegar. Mix well with a small bunch of chopped summer savory leaves.Â Serve with griddled slices of fougasse.