White Beans With Prosciutto And Sage Recipes

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WHITE BEAN AND PROSCIUTTO CROSTINI WITH SAGE



White Bean and Prosciutto Crostini with Sage image

Provided by Anne Burrell

Categories     appetizer

Time 35m

Yield 30 servings

Number Of Ingredients 8

3 garlic cloves, smashed and finely chopped, plus 2 whole cloves
3/4 cup finely diced prosciutto
Pinch crushed red pepper flakes
4 cans cannellini beans, drained and rinsed
1/4 cup olive oil, plus more for drizzling
Kosher salt
2 baguettes, sliced on the bias
1/4 cup finely chopped sage

Steps:

  • In the bowl of a food processor combine the 3 smashed garlic cloves, prosciutto, crushed red pepper, and 3 cans of beans. Add 1/4 cup olive oil and puree until smooth. If the mixture seems too thick add more olive oil; the mixture should be fairly loose. Taste to see if the mixture needs salt (it probably will). Add the remaining can of beans and pulse to combine (the mixture should be a little bit coarse). Taste again to see if it needs salt. It should be creamy and a little chunky and really well flavored. Remove from the food processor to a large bowl and reserve at room temperature.
  • Preheat a grill pan over medium heat.
  • Grill the baguette slices on both sides on the preheated grill pan. When the bread looks slightly charred and is crispy remove them and rub each crostini with the raw garlic cloves.
  • Top each toast with a big schmear of the bean puree and a drizzle of olive oil. Garnish with sage and arrange on serving platters to serve. Bravissimo!

WHITE BEANS WITH PROSCIUTTO AND SAGE



White Beans With Prosciutto and Sage image

Excellent side dish for buffet or picnic. Could easily be adapted as a vegan dish by substituting vege broth for the chicken and omitting the prosciutto.

Provided by dianegrapegrower

Categories     Beans

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb dried white bean
1 1/3 cups chicken broth, separated
1 bay leaf
2 leeks
2 ounces prosciutto, thinly sliced
3 tablespoons garlic, minced
1/4 cup extra virgin olive oil
2 tablespoons fresh sage, chopped
1/2 teaspoon dried rosemary
2 tablespoons fresh lemon juice
salt and pepper, to taste
1/2 cup red bell pepper, diced
2 bunches fresh sage

Steps:

  • Cook beans according to package directions, substituting 1 cup broth for 1 cup water. Cook until tender but not mushy. Drain and place in large bowl.
  • Trim off root and all but 1" of green tope from the leeks. Slice in quarters lenghthwise, and wash thoroughly.
  • Place leeks in microwave safe dish with remaining broth, cover with plastic wrap, and cook on high for 4-5 minutes, until tender. Drain, reserving chicken broth.
  • Cut prosciutto lengthwise into narrow ribbons. Slice leeks crosswise into 1/8" slices. Saute leeks and garlic in olive oil until garlic is soft. Add the chopped sage, rosemary, and reserved broth and simmer until reduced slightly. Remove from heat and stir in prosciutto and lemon juice. Add to the beans and toss carefully with a wooden spoon. Season with salt and pepper.
  • Garnish with sage and peppers. (The salad may be refrigerated up to 24 hours ahead. Return to room temperature before serving).

Nutrition Facts : Calories 278.5, Fat 7.7, SaturatedFat 1.2, Sodium 141.7, Carbohydrate 39.8, Fiber 9.5, Sugar 2.8, Protein 14.8

WHITE BEANS WITH CABBAGE, PASTA, AND PROSCIUTTO



White Beans with Cabbage, Pasta, and Prosciutto image

I used to think you needed chicken stock for richness, but water creates a potent cooking liquid when the ingredients have plenty of flavor.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

Salt and pepper
1/2 large cabbage, preferably savoy, chopped (about 3 cups)
8 ounces small pasta like cavatelli or orecchiette
2 tablespoons olive oil
2 medium leeks, chopped and rinsed well (about 2 cups)
1 celery stalk, chopped
2 to 4 sprigs fresh thyme
2 ounces prosciutto, chopped (about 1/4 cup)
Three 15.5-ounce cans white beans, such as cannellini, drained
1/2 cup grated Parmesan or Pecorino-Romano cheese, plus more for serving

Steps:

  • Bring a large pot of water to a boil and salt it. Add the cabbage, bring back to a boil and cook until just tender, about 3 minutes; use a slotted spoon or small strainer to fish it out. Drain, and let sit. (You can shock it in a bowl of ice water to keep it on the crisp side but I prefer it soft.) When the water returns to a boil, add the pasta and cook until tender but firm; start checking after 7 minutes. Drain, reserving at least 1 cup of the cooking liquid.
  • Return the pot to medium heat (no need to rinse it) and add the oil. When it is hot, add the leeks, celery and a heavy pinch of salt and cook, stirring occasionally until soft, 3 to 5 minutes. Add the thyme and prosciutto and stir until fragrant, just a minute or 2.
  • Add the cabbage, beans and pasta. Add 1 cup of the reserved pasta or bean cooking liquid and cook, stirring once in a while, until the flavors blend and everything is hot, about 5 minutes more. If the mixture dries out, add a little liquid; it should be saucy but not soupy.
  • Sprinkle with the cheese and toss to combine. Taste and adjust the seasoning. Serve, passing more cheese at the table.

CANNELLINI BEANS WITH HERBS AND PROSCIUTTO



Cannellini Beans with Herbs and Prosciutto image

Provided by Giada De Laurentiis

Categories     appetizer

Time 18m

Yield 4 to 6 servings

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 297, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 716 milligrams, Carbohydrate 32 grams, Fiber 9 grams, Protein 14 grams, Sugar 4 grams

WHITE BEAN-PROSCIUTTO CROSTINI



White Bean-Prosciutto Crostini image

Provided by Anne Burrell

Categories     appetizer

Number Of Ingredients 0

Steps:

  • Combine 2 finely chopped garlic cloves, 2/3 cup diced prosciutto, a pinch of red pepper flakes and one 15-ounce can cannellini beans (drained and rinsed) in a food processor. Add 3 tablespoons olive oil and puree until smooth, adding a splash of water to loosen; season with salt. Add 1 more can cannellini beans and pulse until just combined but still a little chunky. Add more salt to taste. Toast 1 sliced baguette in a grill pan; rub with a garlic clove. Spread each piece with the bean puree, drizzle with olive oil and sprinkle with chopped sage.

WHITE BEAN PUREE WITH PROSCIUTTO CRESPELLE



White Bean Puree with Prosciutto Crespelle image

This silky, sophisticated soup is proof that beans can be so much more than humble peasant food. Serve it as a warming first course or main dish. You can use cannellini beans or white navy beans in this soup, but given the choice, I prefer the cannellinis. They're larger and have comparatively less skin, so they produce a creamier soup.

Yield MAKES ABOUT 8 CUPS

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for brushing
1 medium yellow onion, diced
2 stalks celery, diced
1 medium carrot, diced
4 large sage leaves, chopped
3 cloves garlic, chopped
1 bay leaf
6 cups chicken or vegetable stock (or low-sodium broth), more as needed
3 cups cooked cannellini beans or white navy beans, (two 15-ounce cans, drained and rinsed)
Kosher salt and freshly ground black pepper
8 thin slices prosciutto
1 1/2 teaspoons freshly squeezed lemon juice, more as needed

Steps:

  • In a large (8 quart) pot, heat the oil over medium-low heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the celery and carrot and continue to cook, stirring occasionally, until they are somewhat soft, about 10 minutes. Add the sage, garlic, and bay leaf and continue to cook for 2 more minutes, or until aromatic.
  • Add the stock and beans, 2 teaspoons salt, and a few grinds of black pepper. Increase the heat to medium-high and bring just to a boil, then lower the heat to maintain a gentle simmer. Continue to cook, uncovered, until the vegetables are completely soft and have started to break down a bit, 45 minutes to 1 hour.
  • Meanwhile, position a rack in the center of the oven and heat to 350°F.
  • Brush both sides of the prosciutto slices lightly with oil and arrange them in a single layer on a parchment-lined baking sheet. Bake just until they are slightly darker and wrinkly, 10 to 15 minutes. Let them cool undisturbed on the baking sheet-they will crisp up as they cool. Break into large shards and set aside. (You can make these up to 6 hours ahead of time.)
  • To finish the soup, remove and discard the bay leaf and, working in batches, carefully puree the soup in a blender. If you prefer a thinner soup, add up to 2 cups more broth to adjust the thickness.
  • Stir in the lemon juice and taste. Adjust with more lemon juice, salt, or pepper as needed and reheat as necessary.
  • Just before serving, divide the soup among bowls and garnish with the prosciutto crespelle.
  • For a vegetarian garnish, you can fry whole sage leaves instead of making the crespelle. Just heat a bit of olive oil in a small skillet and add the sage leaves, a few at a time. Fry just until bright green (15 to 30 seconds), and then immediately transfer to a paper towel-lined plate. Make more than you need-they're so delicious you'll find yourself nibbling on them as you go.

WHITE BEANS WITH PANCETTA AND SAGE



White Beans with Pancetta and Sage image

Provided by Tyler Florence

Categories     main-dish

Time 11h15m

Yield 4 servings

Number Of Ingredients 8

1/2 pound large dried white beans, such as corona beans
3 bay leaves
3 garlic cloves
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 pound thinly sliced pancetta
6 fresh sage leaves

Steps:

  • Put the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.
  • Drain the soaked beans, place them in a large pot and cover with fresh cold water. Put the beans over medium-high heat and bring to a boil. Toss in the bay leaves and garlic. Reduce the heat to medium and simmer for 11/2 hours until tender. Drain the cooked beans and spread them out on a sheet pan to cool slightly.
  • Put about 1/2 cup of flour in a shallow platter and season it with salt and pepper; mix with a fork to distribute evenly. Toss the beans in the seasoned flour to coat completely.
  • Place a large skillet over medium-high heat and coat with the oil. When the oil is hot, add the pancetta, fry for a couple of minutes to crisp it up. Toss in the sage leaves and fry for about 1 minute. Remove the pancetta and sage to some paper towels; now you have a flavor base. Shake off excess flour from the beans and put them in the pan in a single layer. Fry the beans for a good 10 minutes to form a golden crust on the outside of the beans, tossing to cook both sides.
  • Return the pancetta and fried sage to the pan, stir everything together, and serve.

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