Photo: Dana Gallagher
Yield
Makes 2 cups

How to Make It

Heat the oil in a small skillet over medium heat. Add the garlic and rosemary and cook until very fragrant, being careful not to let the garlic brown. Remove from heat. Place the beans in a small bowl. Add the flavored oil and season to taste with the salt and pepper. Using the back of a spoon, smash the beans to form a very rough paste. Add more olive oil if necessary. Drizzle with additional oil and sprinkle with more salt and pepper before serving. (This can be made 2 to 3 days in advance and kept in the freezer for up to 2 months.)

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