Ingredients
- 3 tablespoons olive oil
- 1 (15 ounce) can butter beans – drained, rinsed, and patted dry
- 2 cloves garlic, peeled and bruised, or more to taste
- 2 sprigs fresh rosemary
- 1 pinch red pepper flakes, or more to taste
- Salt and ground black pepper to taste
- 1 tablespoon white wine vinegar
Directions
Heat olive oil in a non-stick skillet over medium-low heat. Cook and stir beans into hot oil until slightly golden and crispy, about 10 minutes. Stir garlic, rosemary, red pepper flakes, salt, and black pepper into beans; continue cooking until crispy, about 5 minutes. Drizzle vinegar over beans and toss.
