White Beans with Prosciutto

White Beans with Prosciutto Recipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
Canned cannellini beans are seasoned with fresh garlic and rosemary and simmered with splashes of white wine and chicken broth. Using canned beans allow you to get a quick side like Whites Beans with Proscuitto to the table fast.

 

Yield:

Serves 4 (serving size: about 1/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 94
Fat 3.1 g
Satfat 0.6 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 5.9 g
Carbohydrate 10.6 g
Fiber 2.9 g
Cholesterol 6 mg
Iron 1.1 mg
Sodium 356 mg
Calcium 35 mg

Ingredients

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)

Preparation

1. 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. Serves 6 (serving size: about 2/3 cup). CALORIES 62; FAT 1.7g (sat 0.3g,); SODIUM 226mg

Lemony Bean Salad: Combine 2 tablespoons lemon juice, 2 teaspoons extra-virgin olive oil, 1/2 teaspoon garlic, 1/4 teaspoon ­Dijon mustard, 1/8 teaspoon black pepper, and 1/8 teaspoon sugar in a large bowl, stirring with a whisk. Add 1/4 cup red onion, parsley, and cannellini beans; toss gently to coat. Top with 2 tablespoons shaved fresh ­Parmigiano-Reggiano cheese. Serves 4 (serving size: 1/2 cup). CALORIES 86; FAT 3g (sat 0.8g,); SODIUM 194mg

Note:

Laraine Perri,

Cooking Light

December 2011
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