One-Pot White Beans With Prosciutto and Dates
Humble in process but fancy in feel, this single-skillet recipe dresses up white beans with crisp, salty prosciutto and caramelized, squidgy dates. The combination is reminiscent of bacon-wrapped dates, but prosciutto is more delicate in flavor and more easily shatters into chips for topping bowls. Topping with raw celery gives the rich beans some freshness, but if straight comfort is what you seek, skip the celery and just add the vinegar to the beans. Or for more plushness, add Parmesan, goat cheese, ricotta or blue cheese to servings. Eat alongside a green vegetable, like roasted broccoli or an arugula salad.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1 ½tablespoons unsalted butter
- 4slices prosciutto (about 2 ounces)
- 4medjool dates, pitted and coarsely chopped
- 1large or 2 medium shallots, thinly sliced
- 3cups cooked and drained white beans, homemade, or two drained 15-ounce cans (no need to rinse)
- 1 ¾cups chicken stock (homemade or from one 14-ounce can)
- ½teaspoon black pepper or red-pepper flakes, plus more to taste
- 2celery stalks, thinly sliced, plus any leaves
- 2teaspoons apple cider vinegar, plus more as needed
- Salt
Instructions
Step 1
In a large nonstick skillet, melt the butter over medium. Add the prosciutto in a single layer, letting it climb up the sides of the skillet if necessary. Cook, flipping halfway through, until golden and crisp, 2 to 4 minutes. The prosciutto will curl, so press it down with a spatula occasionally to ensure the fat is fully rendered. Transfer the prosciutto to a plate, leaving the fat in the pan.Step 2
Add the dates and shallots, stir to coat in the fat, and cook, stirring once or twice, until softened and browned in spots, 2 to 4 minutes. Remove a spoonful of the shallots and dates (about ¼ cup but no need to measure) and transfer to the plate next to the prosciutto.Step 3
To the remaining dates and shallots in the skillet, add the beans, chicken stock and black pepper or red-pepper flakes. Bring to a boil over high heat. With the back of a spoon or spatula, smash about ½ cup of the beans (this will help thicken the liquid). Cook until the beans are softened and the broth is flavorful, opaque and thickened, 5 to 7 minutes.Step 4
Meanwhile, in a small bowl, stir together the celery, apple cider vinegar and a pinch of salt. When the beans are done, hold back the celery with your fingers or a spoon and and pour the vinegar from the bowl into the beans. Stir and season to taste with more salt and vinegar until flavors are vivid.Step 5
Divide the beans among bowls. Top with the celery, reserved dates and shallots and more black pepper or crushed red-pepper flakes. Crumble the prosciutto over top.