This is a simple but flavorful recipe with many variations depending on the salad ingredients served with the beans,
so let your imagination go wild and use the ingredients you have on hand.
The beans have a crunchy topping of browned bread crumbs with Parmesan cheese and pepper.

1 SLICE RUSTIC ITALIAN BREAD, coarsely ground in a food processor
3 Tbsp. PARMESAN CHEESE
FRESHLY GROUND PEPPER, to taste

Beans:

5 GARLIC CLOVES
1/4 c. EXTRA-VIRGIN OLIVE OIL
2 tsp. ROSEMARY LEAVES, chopped
2 15-ounce cans GREAT NORTHERN BEANS, drained and rinsed

Salad:

Use your imagination. I like arugula and tomatoes lightly dressed with a splash of white balsamic vinegar and olive oil, salt and pepper.
Add olives, pepperocini, feta, cucumbers or whatever you desire or have on hand.

In a large frying pan, toast the breadcrumbs until lightly browned, stirring often.
Transfer to a plate to cool.
When cool, add the Parmesan cheese and pepper.

In the same pan, warm the garlic in the olive oil over medium heat just until fragrant.
Add the rosemary and cook over low heat for about a minute.
Add the beans and gently stir together until the beans are heated.
Allow beans to partially cool.

Place each serving of beans in a custard cup, pressing lightly to compact them to the shape of the cup.
Take each serving plate and place on top of the cup with the beans and then flip over and remove the cup.

Surround the beans with the salad that has been tossed with vinegar and olive oil.

I like to serve this with toasted olive bread drizzled with some olive oil or with cheese straws.

Serves 4