White Bean Toast

In a large skillet, heat half of the olive oil on a pan. Add thinly sliced garlic and let sizzle on low heat until aromatic but not brown. Add rosemary and stir around pan. Add cooked strained cannellini beans. Add 1/4 cup of water, bring to a quick boil then lower heat and simmer. Squeeze lemon into mixture and season with salt and pepper. While beans are simmering, toast bread. Once toasted, rub both pieces with a halved garlic clove. Remove beans from heat and let cool for a min. Spoon beans onto toast. Garnish with parsley. Eat!