Florentine Baked Beans


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These baked beans are one of a kind. By using prosciutto instead of bacon and Italian plum tomatoes with garlic and sage, this is sure to disappear real fast.

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Serving Size / Yield

6 servings


  • lb. dried cannelloni beans
  • 5 oz. prosciutto, cut into short, thick strips
  • 1/4 C. fruity extra-virgin olive oil
  • 2 canned Italian plum tomatoes, quartered
  • 2 cloves garlic, peeled and crushed
  • Sprig of fresh sage
  • salt (to taste)
  • pepper (to taste)

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Put beans in an earthenware casserole, cover with cold water, and set aside to soak overnight. Drain, and add cold water to cover the beans. Preheat oven to 375. Add prosciutto, oil, tomatoes, garlic, and sage to beans, and season to taste with salt and pepper. Cover and bake until beans have absorbed all the liquid and are tender, about 2 hours.

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