Serves 4 to 6


This quick version of baked beans is done with canned beans cooked on top of the stove. My additions of sage and balsamic vinegar give it a slightly Italian twist, but keep the classic savory/sweet flavors we all love in baked beans. You can easily double this for a larger summer picnic gathering.


  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 ounces diced prosciutto cotto
  • 10 fresh sage leaves
  • 3 tablespoons tomato paste
  • 2 cans cannellini beans, rinsed and drained
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • Kosher salt
  • Peperoncino


Heat the oil in a large saucepan over medium. Add the onion and cook until wilted, about 5 minutes. Add the prosciutto cotto and sage leaves and cook until sizzling, about 1 minute. Make a space in the center of the pan for the tomato paste. Stir and toast the tomato paste in that spot for a minute, then add the beans. Stir to coat the beans in the tomato paste. Add 2 cups water, the vinegar, and honey. Season with 1 teaspoon salt and a pinch of peperoncino. Simmer over medium heat until the sauce has thickened and coats the beans, about 15 minutes. Serve hot.