White Beans With Prosciutto And Sage Recipes

BAKED WHITE BEANS AND SAUSAGE WITH SAGE

Steps:

• Heat the oven to 375 degrees. In a 9-by-13-inch baking dish, prick the sausages all over with a fork. Add the garlic, drizzle with the olive oil and toss to coat. Bake until the sausages start to brown on top, 20 to 25 minutes.
• Put on your oven mitts, take the roasting pan out of the oven and set it on a heatproof surface. Using tongs, carefully turn the sausages over. (The sausages will brown on the other side when they go back into the oven.)
• Tear the sage leaves into little pieces and add them to the sausages along with the drained beans and apple juice. Give the bean mixture a stir.
• Wearing your oven mitts, put the roasting pan back in the oven and bake until the bean mixture is warmed, about 20 minutes.
• Put on your oven mitts one last time to remove the roasting pan from the oven. To serve, carefully stir everything together using a wooden spoon, and add a little salt and pepper to taste.

WHITE BEAN-PROSCIUTTO CROSTINI

Steps:

• Combine 2 finely chopped garlic cloves, 2/3 cup diced prosciutto, a pinch of red pepper flakes and one 15-ounce can cannellini beans (drained and rinsed) in a food processor. Add 3 tablespoons olive oil and puree until smooth, adding a splash of water to loosen; season with salt. Add 1 more can cannellini beans and pulse until just combined but still a little chunky. Add more salt to taste. Toast 1 sliced baguette in a grill pan; rub with a garlic clove. Spread each piece with the bean puree, drizzle with olive oil and sprinkle with chopped sage.

WHITE BEAN AND PROSCIUTTO CROSTINI WITH SAGE

Steps:

• In the bowl of a food processor combine the 3 smashed garlic cloves, prosciutto, crushed red pepper, and 3 cans of beans. Add 1/4 cup olive oil and puree until smooth. If the mixture seems too thick add more olive oil; the mixture should be fairly loose. Taste to see if the mixture needs salt (it probably will). Add the remaining can of beans and pulse to combine (the mixture should be a little bit coarse). Taste again to see if it needs salt. It should be creamy and a little chunky and really well flavored. Remove from the food processor to a large bowl and reserve at room temperature.
• Preheat a grill pan over medium heat.
• Grill the baguette slices on both sides on the preheated grill pan. When the bread looks slightly charred and is crispy remove them and rub each crostini with the raw garlic cloves.
• Top each toast with a big schmear of the bean puree and a drizzle of olive oil. Garnish with sage and arrange on serving platters to serve. Bravissimo!

WHITE BEANS WITH PROSCIUTTO AND SAGE

Steps:

• Cook beans according to package directions, substituting 1 cup broth for 1 cup water. Cook until tender but not mushy. Drain and place in large bowl.
• Trim off root and all but 1" of green tope from the leeks. Slice in quarters lenghthwise, and wash thoroughly.
• Place leeks in microwave safe dish with remaining broth, cover with plastic wrap, and cook on high for 4-5 minutes, until tender. Drain, reserving chicken broth.
• Cut prosciutto lengthwise into narrow ribbons. Slice leeks crosswise into 1/8" slices. Saute leeks and garlic in olive oil until garlic is soft. Add the chopped sage, rosemary, and reserved broth and simmer until reduced slightly. Remove from heat and stir in prosciutto and lemon juice. Add to the beans and toss carefully with a wooden spoon. Season with salt and pepper.
• Garnish with sage and peppers. (The salad may be refrigerated up to 24 hours ahead. Return to room temperature before serving).

WHITE BEANS WITH PANCETTA AND SAGE

Steps:

• Put the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.
• Drain the soaked beans, place them in a large pot and cover with fresh cold water. Put the beans over medium-high heat and bring to a boil. Toss in the bay leaves and garlic. Reduce the heat to medium and simmer for 11/2 hours until tender. Drain the cooked beans and spread them out on a sheet pan to cool slightly.
• Put about 1/2 cup of flour in a shallow platter and season it with salt and pepper; mix with a fork to distribute evenly. Toss the beans in the seasoned flour to coat completely.
• Place a large skillet over medium-high heat and coat with the oil. When the oil is hot, add the pancetta, fry for a couple of minutes to crisp it up. Toss in the sage leaves and fry for about 1 minute. Remove the pancetta and sage to some paper towels; now you have a flavor base. Shake off excess flour from the beans and put them in the pan in a single layer. Fry the beans for a good 10 minutes to form a golden crust on the outside of the beans, tossing to cook both sides.
• Return the pancetta and fried sage to the pan, stir everything together, and serve.

TUSCAN WHITE BEANS WITH SAGE

Steps:

• Saute the onion, garlic, and carrots in the olive oil until the onions are translucent. Add in the sage, cook until aromatic.
• Add the can of tomatoes, heat through.
• Add the white beans, return to a simmer, and simmer as long as you like (the longer, the yummier, honestly!).
• Just before serving, stir in the lemon juice.
• This dish holds up well to slight modifications. I have put in a stalk of celery, diced, with the onions and carrots. I have added a little dried rosemary with the white beans. All quite tasty. For omnivores, this dish is delicious with a few shrimp sauteed in butter and garlic served on top.

WHITE BEAN PUREE WITH PROSCIUTTO CRESPELLE

Steps:

• In a large (8 quart) pot, heat the oil over medium-low heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the celery and carrot and continue to cook, stirring occasionally, until they are somewhat soft, about 10 minutes. Add the sage, garlic, and bay leaf and continue to cook for 2 more minutes, or until aromatic.
• Add the stock and beans, 2 teaspoons salt, and a few grinds of black pepper. Increase the heat to medium-high and bring just to a boil, then lower the heat to maintain a gentle simmer. Continue to cook, uncovered, until the vegetables are completely soft and have started to break down a bit, 45 minutes to 1 hour.
• Meanwhile, position a rack in the center of the oven and heat to 350°F.
• Brush both sides of the prosciutto slices lightly with oil and arrange them in a single layer on a parchment-lined baking sheet. Bake just until they are slightly darker and wrinkly, 10 to 15 minutes. Let them cool undisturbed on the baking sheet-they will crisp up as they cool. Break into large shards and set aside. (You can make these up to 6 hours ahead of time.)
• To finish the soup, remove and discard the bay leaf and, working in batches, carefully puree the soup in a blender. If you prefer a thinner soup, add up to 2 cups more broth to adjust the thickness.
• Stir in the lemon juice and taste. Adjust with more lemon juice, salt, or pepper as needed and reheat as necessary.
• Just before serving, divide the soup among bowls and garnish with the prosciutto crespelle.
• For a vegetarian garnish, you can fry whole sage leaves instead of making the crespelle. Just heat a bit of olive oil in a small skillet and add the sage leaves, a few at a time. Fry just until bright green (15 to 30 seconds), and then immediately transfer to a paper towel-lined plate. Make more than you need-they're so delicious you'll find yourself nibbling on them as you go.

WHITE BEANS IN TOMATO SAUCE WITH SAGE AND PANCETTA

Steps:

• Combine onion, carrot, celery, pancetta and garlic in heavy large saucepan. Cover and cook over medium-high heat until vegetables are tender, stirring occasionally, about 10 minutes. Add sage; stir 15 seconds. Stir in cannellini, tomatoes with juices and broth. Simmer covered until flavors blend, about 7 minutes. Season with salt and pepper. Transfer to bowl.