Saucy Butter Beans with Prosciutto


I love beans, they tend to leave me more satisfied then other legumes. And while my favorite bean is the cannellini, I am also a big fan of butter beans. You may know this extra large baby as a lima bean, madagascar bean or if you are super fancy Phaseolus Lunatus. Whatever you want to call it, I call it delicious. And here is some good news, not only do lima beans fill you up, they are low in calories and deliver a sweet dose of potassium, calcium and iron, but watch out these lil' bean can be a killer as well. Here is a fun fact, Lima beans are toxic when raw, so let's used canned here ok? I'm a big fan of safety first.

This recipe is fast, fuss free and easy! So give it a go today and if you want to see me make these beans, check out my Instagram TV, not only do I whip these up step by step, but I'm also wearing a super hero costume, so there is that......

Serves 4 - 6

What Do I Need

30 Ounces of Butter Beans (I Like extra large and I use canned), drained

3 Ounces Prosciutto, chopped

1/4 Yellow Onion, rough chopped

3/4 Cup of plum tomatoes & juice (smash it up)

Olive Oil

S & P

Now What?

Drain your beans and set aside, chop your prosciutto and onions. Heat a drizzle of olive oil in a medium sized pot, add your onion and sauté for about 3 minutes or until they are golden and translucent. Now add your prosciutto and mix for about 1 to 2 minutes, next add your beans and stir gently. Don't over-stir your beans, you don't want to mash them! Mix for about a minute, next add your tomatoes, stir and bring to a simmer. Cook for about 7 minutes add salt and pepper and mangiamo!!!

Take Note: Don't add too much salt, your prosciutto has a lot of salt so not a lot more is needed! Also, if you are like me and cry like a baby when you cut onion, these glasses will help your life.

© 2016 - 2018 Angie Pontani. Cannot be copied, duplcated or used without permission.

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