Warm the beans

• Heat the olive oil in a frying pan over medium heat.
• Add the garlic and cook until fragrant, without browning.
• Add the cannellini beans and warm through, lightly crushing some with the back of a spoon.

Prepare the fresh topping

• Toss the cherry tomatoes, red onion and basil leaves in a mixing bowl.
• Season with salt and black pepper and dress with the lemon juice.

Assemble the bowls

• Spoon the warm beans into bowls.
• Top with the tomato and basil mixture and a drizzle of olive oil.