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.