I wasn’t going to post this recipe. This was supposed to be a super simple, healthy weeknight dinner. Not interesting enough to deserve a whole post. But then I tasted it and knew I had to share. These beans are deceptively easy and mind-blowingly delicious. There’s something hearty and earthy about the combination of beans and smoky, salty, crisp-like-bacon prosciutto. Add a little fresh sage, Pecorino and fancy olive oil and you’ve got a quick and tasty dinner.

I used Rancho Gordo’s Black Calypso beans and grabbed the recipe idea from their site. You can substitute dried Anasazi beans, or even canned great northern beans if you’re not up to cooking dried beans. Either way, these beans are definitely worth a try.

And now it’s time for some shameless self-promotion. As you know, the Ile de France cheese company, sent me some goat cheese to blog about awhile back and I submitted my tartlets to their recipe contest. Well, it’s time to vote! Help a girl out and head on over to the contest page.

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