Instructions: In saucepan combine undrained beans, garlic, rosemary, and 1 cup water.

Bring to boiling. Reduce heat; cover and simmer for 15 minutes. Drain. In screw-top jar combine oil, vinegar, salt, and pepper; cover and shake well.

Pour over beans; toss to coat. Cover and refrigerate several hours or overnight; stir occasionally. To serve, drain beans and use as part of an antipasto tray.

Makes about 3 1/2 cups.

NOTES : Garbanzo beans (chick-peas) are called ceci beans in Italy.

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