Ingredients
1 can (15 ounces) butter beans, rinsed and drained (2 cups)
1/4 small red onion, thinly sliced (1/4 cup)
3 tablespoons extra-virgin olive oil
2 tablespoons fresh mint, leaves torn if large
1 tablespoon minced red Fresno chile or jalapeno chile
1/2 teaspoon finely grated lemon zest
1/2 teaspoon fresh lemon juice
Coarse salt and freshly ground pepper
4 ounces thinly sliced prosciutto
Preparation
Toss together beans, onion, oil, mint, chile, and lemon zestand juice. Season with salt and pepper. Let stand for 20 minutes.Divide prosciutto among plates, and spoon bean mixtureon top.
