Tuscan cuisine features dried beans

When Jack traded off his cow for a handful of beans, his mother was so angry she threw the beans out the window. Next morning the fabled beanstalk that Jack climbed to the giant’s home had sprung up.

If he hadn’t cut down the beanstalk to kill the giant, Jack and his mom might have enjoyed the riches of dried beans, instead of winding up with unscramblable golden eggs that for sure lacked the protein, iron and calcium found in dried beans.

Beans, in themselves, are not a complete protein. But combined with other incomplete protein — such as rice, corn, pasta, bread or other cereal foods, certain vegetables or fruits, or small amounts of complete protein such as meat or fish — beans supply the proper balance of essential amino acids.

Poor Jack, he just didn’t use his bean. But you can use yours because you know the value of dried beans. So do the people of Mediterranean countries, where beans are a staple. The Italians, for example, have their popular pasta e fagioli (macaroni and beans). In the Tuscan region they have such a variety of bean dishes that other Italians call the Tuscani “mangia fagioli,” loosely translated as “bean eaters.”

Today we’re giving you Prosciutto di Parma and Arugula Rolls With Beans, created by Chef Cesar Casella of Beppe restaurant in New York City, and the Tuscan classic Tuna and Bean Salad (Tonno e Fagioli) from “Italian — The Essence of the Mediterranean Cuisine” by Carla Capalbo (Anness Publishing/Hermes House, 2001). Her recipe calls for cannellini (white kidney) or borlotti (cranberry), but great northern or navy beans will do.

PROSCIUTTO DI PARMA AND ARUGULA ROLLS WITH BEANS

1 medium red onion, thinly sliced (1 cup)

1/2 cup red wine vinegar

1 bunch arugula, washed, dried, trimmed (4 cups leaves)

3 tablespoons extra-virgin olive oil

Salt and freshly ground pepper to taste

8 thin slices prosciutto di Parma (about 4 ounces)

1 (14-ounce) can white cannellini beans

In nonreactive bowl, marinate onion slices in vinegar for at least 30 minutes; drain; discard vinegar.

In large bowl, toss together arugula leaves, olive oil, salt, pepper and marinated onion. Place prosciutto di Parma slices in a single layer on work surface. Arrange dressed arugula and onions in center of each slice, dividing evenly. Roll prosciutto slices around salad mixture.

Drain and rinse beans with cold water; drain well. Toss with a little olive oil and a sprinkle of black pepper.

Serve 2 prosciutto rolls per person with a small mound of dressed beans alongside. Makes 4 servings.

TUNA AND BEAN SALAD

2 (14-ounce) cans white cannellini or borlotti (cranberry beans)

2 (7-ounce) cans tuna in olive oil

4 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

Salt

Freshly ground black pepper

1 tablespoon chopped fresh Italian parsley

3 scallions, thinly sliced

Pour beans into large strainer, rinse under cold running water and drain well. Place beans in serving dish. Break tuna into fairly large flakes and arrange over beans. In small bowl, combine olive oil and lemon juice. Season with salt and pepper. Stir in parsley. Mix well and pour over beans and tuna. Sprinkle with scallions. Toss well before serving. Makes 4 to 6 servings.