This is a lovely Italian salad that can be served with other cooked meats such as chicken or lamb.
Put the cannellini beans, garlic clove, chilli flakes and red onion into a baking dish.
Cover with foil and cook at 200°C (400°F) mark 6 for 25 minutes.
Remove and cool slightly. Drizzle over olive oil, a good slug of balsamic vinegar and sprinkle over a few basil or oregano sprigs, salt and pepper.
Slice the left over beef into slices and serve with the warm bean salad.