Tuscan Beans
Notes: Instead of cannellinis, you can use Great Northern beans.
How to Make It
Step 1
1
Sort beans and discard debris. Rinse and drain beans.
Step 2
2
Finely chop prosciutto.
Step 3
3
In a 5- to 6-quart pan over high heat, stir carrot, celery, onion, and garlic in oil until onion is limp, about 4 minutes. Add prosciutto and stir just until mixture is lightly browned, 2 to 3 minutes.
Step 4
4
Add beans, rosemary, 6 cups broth, 2 cups water, and tomatoes; bring to a boil. Cover, reduce heat, and simmer until beans are tender to bite, 2 to 2 1/2 hours; stir occasionally.
Step 5
5
Purée 1 cup beans in a food processor or blender, then stir into beans. Add broth if beans are too thick. If making ahead, cool, cover, and chill up to 1 day. Reheat, thinning with more broth. Add salt to taste.
Ingredients
1 1/2 pounds dried cannellini (white) beans
6 ounces thin-sliced prosciutto
3/4 cup chopped carrot
3/4 cup chopped celery
3/4 cup chopped onion
1 clove garlic, minced or pressed
2 teaspoons olive oil
1 1/2 tablespoons fresh rosemary leaves, minced
About 6 cups fat-skimmed chicken broth
2 Roma tomatoes (about 6 oz. total), rinsed, cored, and chopped
Salt
Directions
Step 1
1
Sort beans and discard debris. Rinse and drain beans.
Step 2
2
Finely chop prosciutto.
Step 3
3
In a 5- to 6-quart pan over high heat, stir carrot, celery, onion, and garlic in oil until onion is limp, about 4 minutes. Add prosciutto and stir just until mixture is lightly browned, 2 to 3 minutes.
Step 4
4
Add beans, rosemary, 6 cups broth, 2 cups water, and tomatoes; bring to a boil. Cover, reduce heat, and simmer until beans are tender to bite, 2 to 2 1/2 hours; stir occasionally.
Step 5
5
Purée 1 cup beans in a food processor or blender, then stir into beans. Add broth if beans are too thick. If making ahead, cool, cover, and chill up to 1 day. Reheat, thinning with more broth. Add salt to taste.
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