1 can (540 ml/19 oz) cannellini (white kidney beans), rinsed and drained
1 tablespoon (15 ml) water
Salt and pepper
In a skillet over medium heat, sauté the garlic and thyme in the oil until fragrant, about 30 seconds (do not let the garlic burn). Add the beans and water. Continue cooking, stirring constantly until the beans are heated through, 2 to 3 minutes. Season with salt and pepper.