Rockwell Beans with Prosciutto & Dates

• porții: 4

Ingrediente

1.5 cups Belden Barns Rockwell beans, cooked and drained *

1 ½ tablespoons unsalted butter

4 slices prosciutto (about 2 ounces)

4 medjool dates, pitted and coarsely chopped

1 large or 2 medium shallots, thinly sliced

1 ¾ cups chicken stock

½ teaspoon black pepper or red-pepper flakes, plus more to taste

2 celery stalks, thinly sliced, plus any leaves

2 teaspoons apple cider vinegar, plus more as needed

Salt

Instrucțiuni

* Follow our instructions for cooking dry beans under "Bean Cooking Basics" before starting this recipe so that you have about 3 cups of cooked beans.

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.

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.

To the remaining dates and shallots in the skillet, add the cooked 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.

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.

TO SERVE: 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.

Note

The mix of salty prosciutto, sweet dates, crunchy celery and apple cider vinegar is a winning combo. We recommend having more cooked beans on hand because we suspect, like us, you'll devour this dish right away and want to make it again right away.

You can substitute bacon for the prosciutto (a more budget conscious option) but the crispy, salty prosciutto is such a treat and turns into delicate chips for topping the bowls.

Feel free to dress up the beans even more by adding Parmesan, goat cheese, ricotta or blue cheese to servings. Eat alongside a roasted green vegetable, an arugula salad and crusty bread.

Recipe from Ali Slagle, The New York Times