Beans on Greens. Greens and Beans.  Not Green Beans. Mean Beans and Greens.

Did you know the book “Green Eggs and Ham” by Dr. Seuss uses only fifty different words? He wrote it after his editor bet him it was impossible to accomplish such a feat.  There’s your fun fact of the day. Who needs Snapple when you have me? You’re Welcome.

Moving On….I’ve been watching the Barefoot Contessa quite regularly lately. Her life is like a living version of a Pottery Barn catalog rolled up inside a Gourmet food market.  I now have a sudden, strong urge to plan a trip to the Hamptons.  But only if I can stay in her guest house and have her cook for me. Ina, are you reading this? I’ll help Jeffrey pick out the wine, just send me an invite!

Enjoy these beans on greens. They’re delicious. It doesn’t sound like much, but trust me. 


Serves 6 as an appetizer, 3 as an entree

  • 3/4 pound dried cannellini beans (any white bean will do)
  • 2 TB plus 1/2 Cup Extra Virgin Olive Oil
  • 1 red onion, chopped
  • 2 ounces sun-dried tomatoes, drained and chopped
  • 4 garlic gloves, minced
  • 2 tsp fresh rosemary, minced
  • 1/4 tsp crushed red pepper flakes
  • 2 ounces prosciutto, chopped
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Salt and Pepper
  • 5 ounces Arugula


1. Place the dried beans in a bowl, cover with water by 3 inches and soak overnight

2. After beans have soaked, drain and rinse.

3. Heat 2 TB of the olive oil in a large pot over medium-high heat.  Add the onion and saute for about 7 minutes.


4. Add the beans to the pot with the onions and cover with water by 3 inches. Bring to a boil. Once boiling, reduce the heat and simmer for about 45 minutes until the beans are tender.


5. Drain the bean and onion mixture and place in a serving bowl

6. Heat the 1/2 cup of olive oil in a large pan over medium-high heat. Add the garlic, rosemary, red pepper flakes and prosciutto.  Cook for about 5-7 minutes until the prosciutto begins to crisp, being careful not to burn the garlic.


7.  Pour the hot oil over the beans and allow to cool for 10 minutes.  Once slightly cooled, stir in the lemon zest and lemon juice.  Add salt and pepper to taste. Serve over arugula.



Source: Adapted from Ina Garten