When I come home from work, I usually want something quick. Having a well stocked pantry can really fulfill your weeknight goal of quick and easy meal preparations. Having canned beans on hand always ensures that I can whip up something hearty and filling in minutes. <br /> <br />When it comes to cannellini beans I think they gain more flavor and prominence as they soak up flavors. Eating them right away is definitely an option, but eating them leftover is cherishable. The flavors become more prominent as everything becomes amalgamated. I almost always pair them with fresh rosemary, in this case, I wanted to make a rosemary flavored salt to serve as the vehicle for this dish. It's a simple dish to prepare, but the ingredients bring it all together. I'm a big believer in quality over quantity when it comes to cooking with the best ingredients you can find. The dish will speak for itself if you pay attention to using fresh parsley over dried parsley, and quality San Marzano tomatoes, etc.

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