Peter McKinley
BA (Hons.), MLIS
Niagara Region, Ontario
Holiday Recipe: Cannellini Beans with Prosciutto
Often served as an evening meal, works all day long. Quick meal on a cold evening.
Ingredients
- 2 540 ml tins of low sodium cannellini (white kidney) beans, rinsed
- 2-3 ounces of prosciutto, diced (some delis will sell the end piece of the prosciutto, rather than buying slices)
- Thyme, oregano, chili flakes
- Black pepper
- 3-4 handfuls of baby spinach
- 2 eggs
- Olive oil
- Butter
- Parmesan cheese, finely grated
- (Optional, in season: asparagus, sliced into 1 inch pieces)
Directions
- Fry diced prosciutto in a large non-stick pan on medium heat, with a little olive oil, until browned, almost crispy
- Add chili flakes, thyme and oregano to the pan with a little more olive oil, stir.
- Add beans to the pan, fold everything together, reduce heat a little, cover for 5 minutes.
- Add half a cup of warm water to the pan, stir and cover for another 5 minutes. (If using asparagus, add now.)
- Add spinach to the pan, cover and reduce heat to medium low. Stir softened spinach into the beans and prosciutto after a couple of minutes.
- In another nonstick pan, add a knob of butter, soften.
- Crack eggs into pan, cook sunny side up (important, you want a slightly runny yoke). Note: silicon forms for cooking eggs, often for egg muffins, are really handy for this step.
Serving
- In a shallow bowl, ladle contents of pan in desirable portions
- Grate parmesan over the beans
- Place sunny side egg up on top, season to taste with black pepper
- Once served, break yolk of the egg so it runs down onto the beans