Ingredients
Scale
- 2 C canned rinsed navy beans
- 6 oz sliced prosciutto strips (can substitute bacon, pancetta, ham, or guanciale if needed)
- 4 oz olive oil (divided)
- 4 garlic cloves
- 1 tsp red pepper flakes
- 1 tsp black pepper
- juice from 1 lemon
- 1/2 C sun-dried tomatoes (julienned)
- 1 quart fresh arugula
- grated parmesan cheese
Instructions
- Heat 2 ounces oil in medium sauté pan over medium-low heat.
- Add garlic and cook for 2-3 minutes until garlic is soft.
- Remove garlic and discard. Now add prosciutto and cook until slightly brown, about 5-6 minutes stirring often.
- Add beans along with red pepper, black pepper and 1/2 C water. Cook over medium heat until water is absorbed (about 4-5 minutes).
- Remove from heat and stir in sun-dried tomatoes. Allow to cool to room temperature.
- To assemble: place arugula on plate and top with bean mixture. Garnish with extra sun-dried tomatoes.
- Drizzle remaining oil and juice from lemon on top.
- Sprinkle parmesan cheese over top.
- Serve.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Salad
- Cuisine: Italian American