Braden Family Cookbook

Chuck Braden

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TUSCAN BEANS                   Sunset Magazine 10/98 

1 Pound dried white beans (small white, cannellini, or great northern)
4 oz. Thin-sliced prosciuto (or very lean well flavored ham)
cup chopped carrot
cup chopped onion
1 clove garlic, minced or pressed
1 tsp. Olive oil
1 tbsp. fresh rosemary, minced
4 cups chicken broth or stock (skim off any fat)
2 Roma tomatoes, seeded and chopped
salt to taste

Sort beans, take out gravel and discard, rinse and drain.  Finely chop ham or prosciuto.  In a big pot over medium high heat stir carrots, celery, onion and garlic in the oil until the onion is limp, about 4 minutes.  Add ham or prosciuto and stir until mixture is lightly browned, 2 - 3 minutes.  Add beans, rosemary, 1 1/4 cup water and tomatoes.  Bring to a boil, cover, reduce heat and simmer until beans are tender to bite - about 2 - 2 hours, stir occasionally.  Puree some of the beans against the side of the pot with a big spoon or blender or immersion blender.  If beans are too  thick, add a little water or chicken stock.  Add salt to taste. 

Really good.  Makes about 4 cups of finished product.  Enough for at least 4 - 6 people.  Great w/ lamb, chicken, and grilled meats!