Cannellini Beans with Herbs and Prosciutto

Total Time:
18 min
Prep:
10 min
Cook:
8 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh sage leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1 (14 1/2-ounce) can diced tomatoes with juices
  • 2 (15-ounce) cans cannellini beans, rinsed, drained
  • 2 ounces prosciutto, coarsely chopped
  • Salt and freshly ground black pepper
  • 3 cups arugula or mixed baby greens
Directions
  • Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 30 seconds. Stir in the sage and thyme. Add the tomatoes. Increase the heat to medium-high and simmer for 2 minutes. Add the beans. Simmer until the tomatoes are tender and the juices evaporate by half, about 5 minutes. Turn off heat and stir in the prosciutto, being careful not to overcook the prosciutto. Season the beans, to taste, with salt and pepper.

  • Arrange the arugula or mixed baby greens over a platter. Spoon the beans over the greens and serve.


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