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)
½ cup chopped carrot
½ cup chopped onion
1 clove garlic, minced or pressed
1 ½ 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 ½ 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 ½ cups of finished product. Enough for at least 4 - 6 people. Great w/ lamb, chicken, and grilled meats!