Sunday, March 31, 2013

Cannellini Beans with Prosciutto and Herbs

3 tablespoons olive oil

1 tablespoon minced garlic
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 15-oz can diced tomatoes with juices
2 19-oz cans cannellini beans, rinsed, drained
2 oz. prosciutto (thickly sliced), coarsely chopped
Salt and pepper
3 cups mixed baby greens

Heat the oil in a heavy large skillet over medium heat. Add the garlic and sauté for about 1/2 minute. Stir in the herbs. Add the tomatoes with its juice. 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 with salt and pepper.

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

Serves 5-6



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