Inspired by my lunch overlooking the Tuscan countryside.
2 slices of prosciutto – cut into small pieces
1/2 tbsp. olive oil
1 tbsp. roughly chopped sage
1 x 15.8 oz. can of Great Northern beans – rinsed and drained
1/2 cup chicken broth
1 tbsp. chopped and crushed rosemary
Pinch of white pepper (no salt needed as prosciutto is salty)
Heat a skillet/frying pan and when hot add pieces of prosciutto and let them crisp, then remove from pan and set aside.
Pour 1/2 tbsp. olive oil into skillet and add the chopped sage and let it crisp before removing it from the skillet and placing aside.
Place beans, chicken broth and rosemary in the skillet, bring to the boil then simmer for 5 minutes.
Remove from heat and add the prosciutto and sage.
Serve immediately – great with pork.