Quick Sauteed Beans and Tomatoes

1. 1

   Heat the oil in a large skillet over medium heat.

2. 2

   Add the garlic and cook, stirring occasionally, until beginning to brown, about 2 minutes.

3. 3

   Add the tomatoes and rosemary and cook, stirring, for 1 minute.

4. 4

   Add the wine and bring to a simmer.

5. 5

   Stir in the beans and 1/2 teaspoon each salt and pepper and cook until heated through, about 1 minute more.

6. 6

   Toss with the parsley.

* Per serving · 4 servings · Values may vary.

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