For dinner it always seems like I work really hard on a main dish, but then my side dishes always end up being...how you say...LAME. It usually ends up being a mess of veggies roasted on a cookie sheet, or on my most desperate nights, some medley from a can or frozen bag. I let it pass on the merit that we actually have some sort of green on our plate at all, but sometimes it's nice to have a thought out side dish to really complete the meal.
I rarely serve beans as a side dish, which is a shame, because they're awesome. They're creamy, filling and lend themselves to a ton of possibilities. I loved these white beans with prosciutto. They are packed with flavor, but aren't too overpowering to sit alongside the main course. The fresh herbs and white wine make them taste very fresh and bright, with just a hint of smoky/salty from the prosciutto. Enjoy!
From The New Way to Cook Light
2 teaspoons extra virgin olive oil
1/4 cup finely chopped red onion
2 teaspoons minced fresh garlic
1/2 teaspoon minced fresh rosemary
2 tablespoons dry white wine
3 tablespoons fat-free chicken broth
1/4 teaspoon black pepper
1 can cannellini beans, rinsed and drained
2 tablespoons chopped fresh parsley
1 ounce thinly sliced prosciutto, chopped
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion to pan; saute 2 minutes. Add garlic and rosemary; saute 30 seconds. Add wine; cook until liquid evaporates. Add broth, pepper, and beans; cook 3 minutes or until beans are thoroughly heated. Stir in parsley adn prosciutto.
Serves 4: 1 serving is 1/3 cup
Per Serving: 94 cal, 31g fat, 5.9g prot, 10g carb, 2.9g fiber