White Beans with Prosciutto | CTB

White Beans with Prosciutto | Intensely flavorful beans in under 20 minutes

Amazingly flavorful beans from a can and in under 20 minutes.  Seriously.  All the convenience of canned beans from your pantry with a little fresh herbal loving and bam! You have intensely aromatic and flavorful dish.  This would make a great meal with cornbread, or a great side at Easter, or… sub out the prosciutto and use leftover Easter ham.

White Beans with Prosciutto | Intensely flavorful beans in under 20 minutes

WHITE BEANS WITH PROSCIUTTO

  • 2 teaspoons extra-virgin olive oil
  • 1/4 cup finely chopped red onion
  • 2 teaspoons minced fresh garlic
  • 1/2 teaspoon minced fresh rosemary
  • 2 tablespoons dry white wine
  • 3 tablespoons fat-free, lower-sodium chicken broth
  • 1/4 teaspoon black pepper
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 2 tablespoons chopped fresh parsley
  • 1 ounce thinly sliced prosciutto, chopped (about 1/4 cup)

DIRECTIONS:  Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion; sauté 2 minutes. Add garlic and rosemary; sauté 30 seconds. Add wine; cook until liquid evaporates. Add broth, pepper, and beans; cook for 3 minutes or until beans are thoroughly heated. Stir in parsley and prosciutto.

Escarole & Bean Sauté: Heat oil in a Dutch oven over medium-high heat. Gradually add a (1-pound) bag of chopped escarole, and cook 1 minute. Add 1/4 cup water; cover. Cook for 30 seconds, and uncover. Add 4 teaspoons garlic, 1/2 teaspoon crushed red pepper, 1/4 teaspoon salt, and beans. Cook for 2 minutes. Add 1 teaspoon grated lemon rind, 2 teaspoons lemon juice, and black pepper.

Just a little more deliciousness from: A New Way to Cook Light pg. 329

I could eat beans everyday…Apronclad

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