Heat olive oil in large skillet over medium heat. Add garlic; sauté for 2 minutes. Add the broccoli flowerets, rosemary, salt and pepper; cook, stirring occasionally, for 8 minutes or until the broccoli is tender but firm.
Drain 1 can of the beans in a colander. Stir drained beans along with the other can of beans with its liquid into the skillet. Stir gently, until the mixture is heated through. Remove from heat. Serve warm or at room temperature. Makes 6 servings.