One-Pot White Beans With Prosciutto and Dates
Published June 6, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½tablespoons 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)
- 1¾ cups chicken stock (homemade or from one 14-ounce can)
- ½ teaspoon 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
Nutritional analysis per serving (4 servings)
1247 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 217 grams carbohydrates; 51 grams dietary fiber; 26 grams sugars; 82 grams protein; 1175 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
The dates make this way too sweet and mealy, it's unpalatable to my family. Consider omitting the dates; amping up the acid; using mustard greens, kale, or other bitter greens instead of the celery. Substitute bacon for the prosciutto if you prefer or in a pinch.
I routinely throw dates on my smoker, (just toss with a bit ove olive oil and sea salt and smoke for about a half hour, ) great way to give that bacon wrapped date flavor to a variety of dishes , or just snacking. You can also smoke carrots or beets to add to dishes instead of meat.if you don’t have a smoker, and aren’t opposed to it a dash of liquid smoke, or Trader Joes Smoky BBQ Flavored Coconut Aminos. And several jared bacon bits are vegan and smoky….
The dates give this a "Boston baked beans" sweet and mealy taste. If you don't like that level of sweetness, consider omitting the dates; adding garlic and thyme or another herb with the onions; amping up the acid; and using mustard greens, kale, or other bitter greens instead of celery.
Great sweet-savory balance with a little kick from the chili pepper flakes. I didn't find it too sweet or mealy, maybe type of beans makes a difference (I used canned cannellini). No prosciutto on hand, but guanciale, diced, made a fine substitute (though best to spoon out a fair amount of the big pool of oil (save it for frying something else — imparts a yummy flavor). By itself with a hunk of good Italian bread is so very satisfying. A bit left over became a sauce for penne.
Delicious and easy! Definitely repeat.
This really surprised me. I love almost all brothy beans, but this was a different flavor than I usually lean toward and I really enjoyed it! Used bacon because I had it and threw in a handful of spinach but otherwise followed instructions. I think feta would be a great add. In my opinion, the red pepper flakes were critical!