Side Dishes

Tuscan Beans (serves 4)

Inspired by my lunch overlooking the Tuscan countryside. Great with pork

2 slices of prosciutto – cut into small pieces

1-2 tsp. olive oil

1 tbsp. roughly chopped sage

1 x can of cannellini 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 tsp. olive oil into skillet. When hot add the chopped sage and let it crisp before removing it from the skillet and placing on a piece of paper towel to absorb the oil. Remove any grease from skillet.

Place beans, chicken broth and rosemary in the skillet and season with white pepper. Bring to a boil then simmer for 5 minutes before adding the prosciutto and sage. Cook for a couple of minutes. Serve immediately.

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