Ingredients
12 ounces green beans, trimmed and cut into 1-inch pieces (about 2 cups)
3 tablespoons olive oil
3 garlic cloves, minced
2 teaspoons finely chopped fresh rosemary leaves
1 15-ounce can cannellini beans, rinsed and drained
5 ounces Pecorino Romano cheese, cut into 1/4-inch chunks (1 cup)
1/4 cup chopped fresh flat-leaf parsley leaves
1/4 teaspoon salt
1/4 teaspoon finely ground black pepper
Preparation
Bring a medium saucepan of salted water to a boil. Prepare a bowl of ice water. Add the green beans to the pan and cook until vibrant green but still crisp, about 3 minutes. Drain and place in the ice water for 1 minute. Drain the beans.
In a small nonstick skillet, heat the oil over medium-low heat. Add the garlic and cook until fragrant but not brown, about 30 seconds. Remove the pan from the heat. Stir in the rosemary and let cool slightly.
In a serving bowl, combine the green beans, cannellini beans, Pecorino Romano cheese, parsley, salt, and pepper. Add the garlic-rosemary oil and toss until all the ingredients are coated. Serve immediately.
