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  • 1kg fine beans
  • 1 clove garlic
  • ½ cup olive oil
  • 250g baby plum tomatoes
  • 1½ cup rosemary
  • ½ cup Kalamon olives
  • 150g manchego cheese
  • pepper

In a wide, shallow pan blanch the beans for 5mins and drain. In the same pan sauté the garlic for 1min with half of the olive oil, add the beans, season with pepper and stir thoroughly for 2mins. Remove the beans with a slotted spoon, add the remaining olive oil, the tomatoes, the olives and the rosemary and cook over high heat until the sauce thickens. Add the cheese and remove from heat. Pour it over the beans and serve!

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