Options

Format:
Include:
PRINT
See more
Photo: Johnny Autry; Styling: Mary Clayton Carl Photo by: Photo: Johnny Autry; Styling: Mary Clayton Carl

White Beans with Prosciutto

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.

 

Cooking Light DECEMBER 2011

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

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

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
advertisement

Go to Full Version of

White Beans with Prosciutto Recipe

advertisement