Creamy Beans with Prosciutto and Sage

With only a handful of ingredients and 30 minutes, you can have creamy stewed beans bursting with salty prosciutto, earthy sage, and nutty Parmesan cheese.

Course Dinner, Side Dish

Cuisine American

Keyword Comfort Food, Green Beans, Pantry Pasta

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 347kcal

Ingredients

4 oz cubed prosciutto or pancetta
2 cans cannellini beans
1 tbsp minced sage
5 garlic cloves sliced
1 Parmesan rind
1 1/4 cup chicken broth
1 cup Parmesan cheese loosely packed approx. 50g
olive oil

Instructions

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 cubes are golden brown. Remove and place on the side.
If cooking pancetta remove half the oil and discard.
Lower the heat to medium-low and add the garlic and chopped sage. Sauté for 2–3 minutes, until fragrant.
Pour in the broth and add the Parmesan rind. Add the beans ( 1 can drained and 1 not). Stir, cover, and simmer on low heat.
Mix the beans every 5 minutes to ensure even cooking and that they aren't sticking to the pan.
After 15 minutes, turn off the heat. The beans should be creamy, not soupy. If they are too loose simmer for another 5 minutes with the lid off. Keep in mind the sauce will continue to thicken as it cools.
Stir in the freshly grated Parmesan and return the prosciutto or pancetta to the pan. Mix until fully incorporated. Salt to taste after the prosciutto or pancetta has been added back to the pan.

Nutrition