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Lemon Beans with Prosciutto

 Lemon Beans with Prosciutto
There’s nothing ordinary about these green beans. Prosciutto and white wine make them decadent and special. —Lori Wiese, Humboldt, Minnesota
6 ServingsPrep/Total Time: 25 min.


  • 8 thin slices prosciutto or deli ham, julienned
  • 2 teaspoons olive oil
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 1/4 cup lemon juice
  • 2 tablespoons butter
  • 1-1/2 pounds fresh green beans, trimmed


  • In a large nonstick skillet coated with cooking spray, cook
  • prosciutto in oil over medium heat until crisp. Remove to paper
  • towels with a slotted spoon; drain.
  • In the same skillet, combine the wine, lemon juice and butter. Bring
  • to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until
  • sauce is reduced by half.
  • Meanwhile, place beans in a large saucepan and cover with water.
  • Bring to a boil. Cover and cook for 4-7 minutes or until
  • crisp-tender; drain. Add beans to skillet; toss to coat. Sprinkle
  • with prosciutto just before serving. Yield: 6 servings.
Nutritional Facts: 3/4 cup equals 127 calories, 8 g fat (3 g saturated fat), 27 mg cholesterol, 397 mg sodium, 8 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable,

2 of 2

Lemon Beans with Prosciutto (continued)

Nutritional Facts: 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.