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

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.

 

 

How to Make It

Step 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.

Step 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 7g (sat 3g,); SODIUM 226mg

Step 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 8g,); SODIUM 194mg

Ratings & Reviews

lordruffie's Review

PKFletcher
February 09, 2014
delicious! can't wait to make it again! works with yellow onion and genoa salami too.

PKFletcher's Review

lordruffie
May 30, 2012
This recipe is easy to make and a nice side. I added half a teaspoon of saffron and the beans were packed with flavor.