Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Laraine Perri
Recipe by Cooking Light December 2011

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

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Directions

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  • 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.

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  • 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 7g (sat 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 8g,); SODIUM 194mg

Nutrition Facts

94 calories; fat 3.1g; saturated fat 0.6g; mono fat 1.7g; poly fat 0.3g; protein 5.9g; carbohydrates 10.6g; fiber 2.9g; cholesterol 6mg; iron 1.1mg; sodium 356mg; calcium 35mg.
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