White Beans with Rosemary and Vinegar

• Braised Cannellini (see preceding recipe)
• 1/4 cup extra-virgin olive oil
• 1 small yellow onion, sliced thin (about 1 cup)
• Three 1/8-inch-thick slices Italian prosciutto, cut crosswise into 1/8-inch strips (about 1/2 cup)
• 2 sprigs fresh rosemary
• 1/4 cup red-wine vinegar
• Salt
• Freshly ground black pepper

1. Prepare the Braised Cannellini.
2. (This can be done up to 2 days in advance.
3. Refrigerate the beans in their liquid and bring them to a gentle simmer before continuing.)
4. Heat the oil in a 3-quart pot or braising pan over medium heat.
5. Stir in the onion and cook, stirring occasionally, until translucent, about 3 minutes.
6. Pour the beans into the pot and stir in the prosciutto, rosemary, and vinegar.
7. Bring to a boil, then lower the heat so the beans are simmering.
8. Season with salt and pepper and let simmer until the flavors have had a chance to blend, about 15 minutes.
9. Remove the rosemary sprigs and serve.

extravirgin olive oil, yellow onion, three, rosemary, redwine vinegar, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/white-beans-with-rosemary-and-vinegar-375228 (may not work)