Puy Lentils with Prosciutto

1 cup puy lentils
2 ounces prosciutto, in small dice
1 tablespoon olive oil
1 medium red onion, finely chopped
1 clove garlic, peeled and finely chopped
1 rib celery, finely chopped
8 stems flat parsley, chopped
4 medium ripe tomatoes, cored, peeled, seeded and chopped, or 1/3 cup tomato puree


Put lentils in medium saucepan with 6 cups cold water over medium high heat. Simmer, uncovered, about 45 minutes, until lentils are tender.

Combine prosciutto and olive oil in heavy casserole and place over medium high heat. Cook about 5 muniutes, until the prosciutto begins to brown. Add onion,garlic, celery, and parsley and cook about 10 minutes more, until the vegetables are tender. Add tomatoes and cook 10 minutes longer. Stir in drained lentils, season with salt and pepper to taste, and simmer gently for 10 minutes before serving.

Beans in Tomato Sauce

1 cup dried cannellini beans
3 tablespoons olive oil
1 large clove garlic, peeled and finely chopped
3 leaves fresh sage, chopped
1 cup tomato puree
freshly ground black pepper


Soak and drain beans.

Combine beans with 6 cups cold water in saucepan over medium high heat. simmer, uncovered, about 1 hour, until beans are tender. Season with salt and cool to room temperature. Drain.

Heat oil in large saucepan over medium heat. Add garlic and sage and cook for 1 minute. Add tomato puree and cook abut 2 minutes longer. Add beans ans simmer 10 -15 minutes. Season to taste.

Sweet-and-Sour Beans

1 cup borlotti, pinto, or cranberry beans
1 large clove garlic, peeled
1/4 cup olive oil
anchovy paste to taste
1 large red onion, halved and thinly sliced
1/4 cup red wine vinegar
salt and pepper
flat parsley


Soak and drain beans.

Combine beans with garlic and 6 cups water in medium saucepan over medium high heat. Simmer, uncovered, about 1 hour, until beans are tender. Drain and discard garlic.

heat oil in skillet over medium heat. Add anchovy paste and onion and cook 10 minutes, until translucent. stir in vinegar and 1/2 cup and cook 5 minutes. Stir in the beans and season with salt and pepper. Garnish with parsley.

White Beans and Pancetta

1 cup dried cannellini
4 ounces pancetta in 1-inch pieces
3 tablespoons olive oil
1 clove garlic, peeled and finely chopped
1 small red onion, finely chopped
5 stems flat parsley, chopped
1 cup canned whole peeled tomatoes, coarsely chopped
salt and pepper


Soak beans and rinse.

Combine beans with pancetta and 6 cups cold water in medium saucepan over medium high heat. Bring to boil then lower hear and simmer, uncovered about 1 hour, until beans are tender. Drain and reserve cooking water.

Heat olive oil in 4 quart casserole over medium heat.. Add garlic, onion, and parsley and cook 2-3 minutes, until onion begins to soften Add tomatoes, beans and 3 cups of the cooking water. Simmer about 30 minutes. Season to taste.