Bean

White Beans with Prosciutto and Rosemary

January  1, 2010
Author 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, it's a one-skillet meal. What's not to love? —mariaraynal

  • Serves 2-4
Ingredients
  • 1 tablespoon olive oil
  • 1/3 cup thinly sliced shallots
  • 2 cloves garlic, minced
  • Kosher or sea salt and freshly ground black pepper, to taste
  • Crushed red pepper, to taste
  • 2 teaspoons fresh rosemary, chopped
  • 1 cup cherry or grape tomatoes, sliced in half
  • 2-3 slices prosciutto, chopped
  • 1 15 ounce can cannellini beans, drained and rinsed
  • 1/4 cup dry white wine, more if needed
  • 2-3 handfuls baby spinach, to taste
  • Grated Parmigiano-Reggiano, to taste
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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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I'm a self-trained home cook and freelance food writer who enjoys cooking and eating seasonally and locally whenever possible. When I travel, visiting the farmers' markets, local groceries and specialty food shops is as important as the shopping, museums and restaurants. I love to immerse myself in cookbooks, then go into the kitchen and experiment; and writing about food and the chefs who cook it is my latest pursuit. By day, I'm an executive speechwriter and event planner.