GARLIC GREEN BEANS WITH PROSCIUTTO
Simple recipe to jazz up ho-hum green beans!
Provided by RecipeGirl.com
Categories Side Dish
Number Of Ingredients 9
Steps:
- Steam the beans in a pot on the stove to a crisp texture- do not overcook. Drain and then return the beans to the pot.
- Meanwhile, heat the olive oil in a large skillet on medium-low heat. Add the garlic and bell pepper and saute for 1 minute or until garlic releases its aroma. Add the almonds, prosciutto, basil and a splash of vermouth (or wine), stirring lightly.
- Add the mixture to the beans and toss lightly. Add salt and pepper to taste. Serve warm.
Nutrition Facts : ServingSize 1 serving, Calories 140 kcal, Carbohydrate 7 g, Protein 4 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 70 mg, Fiber 3 g, Sugar 2 g
SUMMER TOMATOES AND PROSCIUTTO BRUSCHETTA
Roasted tomatoes bring bright, bold summer sweetness to the toasted Italian bruschetta with arugula, balsamic, and a Tuscan white bean spread.
Provided by Amy Endemann
Categories Main, Appetizer
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350F / 180C. Line a baking sheet with parchment paper. Scatter cherry tomato halves and 3 sprigs of thyme over pan, then toss gently with a glug of olive oil, salt and pepper. Roast for about 30 minutes, til cherry tomatoes begin to shrivel. Remove from oven, then turn up heat to 425F / 220C for toasting the bread.
- Meanwhile, in a medium skillet, heat another glug of olive oil over medium heat. Add shallots, garlic and red pepper flakes plus a pinch of salt. Cook until shallots are soft and translucent, about 3 minutes. Add white beans, remaining thyme and ¼ cup water. After about 2 minutes, mash beans with back of spatula into a rough spread. Cook another minute to thicken the mixture then turn off heat. Taste and add more salt and pepper if necessary.
- In a small saucepan, bring balsamic vinegar and sugar to a boil. Reduce until syrupy, about 3-4 minutes. Remove from heat.
- Lay bread sliced on a baking sheet. In 425F / 220C oven, toast bread til browned on the edges, about 8 minutes. Drizzle each slice with olive oil.
- To assemble, spread some white bean mixture on toast. Top with arugula leaves, a few tomatoes, and olive slivers. Layer on some torn prosciutto, then drizzle with balsamic and top with basil.
CANNELLINI BEANS WITH HERBS AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories appetizer
Time 18m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 30 seconds. Stir in the sage and thyme. Add the tomatoes. Increase the heat to medium-high and simmer for 2 minutes. Add the beans. Simmer until the tomatoes are tender and the juices evaporate by half, about 5 minutes. Turn off heat and stir in the prosciutto, being careful not to overcook the prosciutto. Season the beans, to taste, with salt and pepper.
- Arrange the arugula or mixed baby greens over a platter. Spoon the beans over the greens and serve.
Nutrition Facts : Calories 297, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 716 milligrams, Carbohydrate 32 grams, Fiber 9 grams, Protein 14 grams, Sugar 4 grams
GREEN BEANS WITH PROSCIUTTO
These beans will complement any entree that you serve them with perfectly! The prosciutto and toasted pine nuts make for a smoky and earthy combination that you'll want to make again and again.
Provided by The Joy Filled Kitchen
Categories Side Dish
Number Of Ingredients 8
Steps:
- Over medium-high heat, toast the pine nuts in a dry skillet (do not add oil), stirring frequently, so they don't burn. This process should take about 5 minutes, and they should be golden and fragrant. Set aside.
- Prepare beans by washing and trimming the ends and then cutting to the desired length.
- Bring a large pot of water to a boil. Add beans, return to boil, and simmer until crisp-tender, 3 to 4 minutes (less time for crunchier beans). Drain the beans and, rinse with cold water, set aside.
- Heat ½ teaspoon oil in a large skillet over medium heat. Add prosciutto; cook until crispy, 4 to 5 minutes. Drain on a paper towel-lined plate.
- Using the same pan you cooked the prosciutto in (pour out any excess oil from the prosciutto), heat the remaining 2 teaspoons of oil over medium heat. Add the beans, garlic, sage, salt, and several grinds of pepper. Cook, stirring occasionally until the beans are brown in places, 3 to 4 minutes.
- Plate the beans and sprinkle with prosciutto and pine nuts. Season as needed with additional salt and pepper.
SIMPLE BEANS ON TOAST
These utterly simple beans come from Steve Sando, the owner of Rancho Gordo, which is known for its heirloom bean varieties. You can use any kind of dried bean (cannellini is pictured here); do not used canned beans. This recipe leans on great ingredients, which don't need much help, and lets them shine. That means you should use the best you've got, right down to the drizzle of olive oil that finishes the dish. If you do want to dress them up a bit, add a bay leaf at the beginning of cooking, and a sprig of thyme or rosemary during the last hour or so of cooking.
Provided by J. J. Goode
Categories appetizer, main course
Time 2h30m
Yield 4 to 8 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in a large pot over medium heat until it shimmers. Add the garlic, onion, carrot and celery and cook, stirring frequently, until the vegetables are soft and fragrant but not browned, about 8 minutes.
- Add the beans and enough water to cover by about 2 inches. Increase the heat to high and bring to a boil; cook for 15 minutes. Reduce the heat to a very gentle simmer (bubbles just barely breaking the surface), partly cover and cook until the pot stops smelling like the aromatics and starts smelling like the beans, 1 hour to 1 hour 15 minutes. Add more water if necessary to keep the beans fully submerged. Gently stir in kosher salt and continue cooking until the beans are creamy in texture but not bursting, 10 to 45 minutes more.
- Drain the beans, reserving the tasty cooking liquid for another purpose, such as a base for soup or a vehicle for egg poaching. You can store leftover beans in their cooking liquid in an airtight container in the fridge for up to 5 days.
- Toast the bread and then butter each piece. Spoon about 1/2 cup beans onto each piece of toast and coarsely crush with a fork. Divide the remaining whole beans among the toasts (about 1/4 cup per toast). Drizzle with olive oil and sprinkle with sea salt and pepper to taste.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 413 milligrams, Sugar 7 grams, TransFat 0 grams
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