Recipe

White Beans with Prosciutto and Rosemary

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This recipe was entered in the contest for Your Best Recipe for Beans

This recipe was entered in the contest for Your Best Home Alone Dinner

This recipe was entered in the contest for Your Best Brown Bag Lunch
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mariaraynal's Notes: Back when I was single, I often made this dish on busy weeknights. It was great comfort food, yet a far cry from the cliched cereal and milk. It's healthy, but still a bit decadent. Plus...
Back when I was single, I often made this dish on busy weeknights. It was great comfort food, yet a far cry from the cliched cereal and milk. It's healthy, but still a bit decadent. Plus, it's a one-skillet meal. What's not to love?

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Serves 2-4

1 tablespoon olive oil Ask a question about this ingredient

1/3 cup thinly sliced shallots Ask a question about this ingredient

2 cloves garlic, minced Ask a question about this ingredient

Kosher or sea salt and freshly ground black pepper, to taste Ask a question about this ingredient

Crushed red pepper, to taste Ask a question about this ingredient

2 teaspoons fresh rosemary, chopped Ask a question about this ingredient

1 cup cherry or grape tomatoes, sliced in half Ask a question about this ingredient

2-3 slices prosciutto, chopped Ask a question about this ingredient

1 15 ounce can cannellini beans, drained and rinsed Ask a question about this ingredient

1/4 cup dry white wine, more if needed Ask a question about this ingredient

2-3 handfuls baby spinach, to taste Ask a question about this ingredient

Grated Parmigiano-Reggiano, to taste Ask a question about this ingredient

Heat olive oil over medium heat in large skillet. Saute shallots for a few minutes, then add garlic, salt, pepper, crushed red pepper and rosemary.
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When shallots are soft, add tomatoes and cook for about five minutes. Add chopped prosciutto and continue to cook, stirring often. Stir in beans, taking care to keep them whole.
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When tomatoes are soft, deglaze with wine and add spinach. When wine is reduced and spinach wilted, serve, adding parmesan at the table.
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1 Comment on White Beans with Prosciutto and Rosemary

Susan added about 1 year ago

I omitted the wine from this recipe and subbed green onions for shallots. Also, before adding the beans, I simmered them in two cans worth of water and put more green onions in the broth. Then, when I added the beans, I also added a handful of penne pasta and let the whole mixture simmer until the pasta was al dente. Wow! I bragged.

Thanks mariaraynal for a lovely recipe :)