Creamy Beans With Prosciutto and Sage

I learned to love beans way too late in life. Then again, why weren’t people making beans like this back in the ’90s? These creamy beans elevate the humble cannellini bean with crispy prosciutto, earthy sage, and plenty of Parmesan cheese. It’s begging for crusty bread on a cold, rainy day, a dish that can easily be made for a weeknight dinner, but with enough developed flavor to serve to guests. So what are you waiting for? Grab a can from the pantry and make these beans.

What You’ll Need For Creamy beans

• Cannellini Beans- My go-to for bean dishes, but any canned white bean works well, such as navy beans or, if you can find them, butter beans. This is one place you don’t want to use dried beans—the dish is meant to be convenient and ready in under 25 minutes, while dried beans can take over 24 hours to soak.
• Cubed Prosciutto or Pancetta- I’ve tested this with both and photographed it with pancetta, but truthfully, they can be used interchangeably here. Pancetta adds a bit more fat (which we’ll mostly skim off), while prosciutto brings a subtle smoky flavor. You can usually find both pre-cubed in the deli section of your local market.
• Sage – Fresh only!
• Chicken Broth – Any broth works well here—even boxed versions. Since the prosciutto, pancetta, and sage add plenty of salt and flavor, you may want to opt for a low-sodium broth.
• Garlic – Fresh only!
• Parmesan Cheese + Rind- Fresh only! If you’re not saving your Parmesan rinds, you should be. They’re a secret weapon for soups and comfort dishes like this, infusing the broth with deep flavor in a short amount of time. You can often buy rinds at stores like Whole Foods, or simply cut one off a block of Parmesan and toss it in.
• Lemon – You need only a wedge but man does it perform wonders. Fresh only here.
• *Ricotta – This is completely optional but some fresh ricotta adds a cool creamy element to the dish.

How To Make Creamy beans

1. Render the Prosciutto – In a skillet over medium heat, add a drizzle of olive oil. Once hot, add the prosciutto or pancetta and cook for 5–7 minutes, mixing every minute or so, until the fat has rendered and the meat is golden brown. Pancetta takes a bit longer than prosciutto. Remove from the pan and set aside. If using pancetta, remove about half of the rendered fat from the pan—ladle it out and discard.

2. Sauté the Base – Lower the heat to medium-low and add the garlic and chopped sage. Sauté for 2–3 minutes, until fragrant. If the garlic begins to brown, the heat is too high—lower it. Pour in the broth and add the Parmesan rind.

3. Add the Beans & Simmer – Add the beans. I like to use one drained can and one can with its liquid, but you can use both cans with their liquid if preferred. Stir, then cover. Let the beans simmer gently for 15 minutes, stirring every few minutes to ensure they don’t stick to the bottom of the pan.

4. Finish & Serve – After 15 minutes, turn off the heat. The beans should be creamy, not soupy. If they’re too loose, cook uncovered for another 5 minutes. Keep in mind the sauce will continue to thicken slightly as it cools and once the Parmesan is added, so if unsure, stick with the initial 15 minutes. Stir in the freshly grated Parmesan and return the pancetta to the pan. Mix until fully incorporated. The pancetta adds a good amount of salt, but taste and adjust seasoning as needed.

Recipe Video

How to Serve Creamy Beans

Frequently Asked Questions

Storing/Reheating

Creamy beans with proscitto and sage can be stored in an airtight container in the refrigerator for 3-4 days. When ready to heat they will have sized up a bit. The best way to revive them is to place them in a saucepan or skillet with a heavy splash of broth. Mix to loosen and heat on low until they are warmed throughout.