White Beans with Prosciutto

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

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Nutritional Information

Amount per serving
  • Calories: 94
  • Fat: 3.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.9g
  • Carbohydrate: 10.6g
  • Fiber: 2.9g
  • Cholesterol: 6mg
  • Iron: 1.1mg
  • Sodium: 356mg
  • Calcium: 35mg

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. 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.
  2. 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
  3. 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
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