1 tbsp olive oil, plus a drizzle to serve (optional)
2 x 400g cans cannellini beans, rinsed and drained
2 tbsp pesto
Heat the oil in a large saucepan. Add the beans and cook for 3-4 mins until hot through. Lightly mash with a potato masher for a chunky texture. Stir through the pesto and season. To serve, drizzle with a little olive oil, if you like.