Creamy Prosciutto White Bean Puree

Ingredients

Estimated total cost: €4.43 · €0.74/serving

• 1/2 pound dried cannellini beans, soaked overnight (for a creamier texture, add a pinch of baking soda to the soaking water)Est. price €0.75–€1.50
• 3 whole onions, 1 peeled and halved, 2 finely diced into 1/4-inch pieces (for a richer flavor, caramelize the diced onions before adding other ingredients)Est. price €0.60–€1.20
• 1 stalk of celery, trimmed and cleaned (reserve the leaves for garnish)Est. price €0.15–€0.35
• 1 carrot, peeled and ends trimmed (cut into small cubes for even cooking)Est. price €0.10–€0.25
• 2 cloves of garlic, smashed with the flat side of a knife (to release more flavor)Est. price €0.05–€0.15
• 2 bay leaves (remove before serving to prevent overpowering the dish)Est. price €0.10–€0.25
• 1 bundle of thyme, tied with butcher's twine (easily remove the herbs after cooking by pulling the twine)Est. price €0.50–€1.00
• Kosher salt (season throughout the cooking process to layer flavors)Est. price €0.02–€0.05
• Extra virgin olive oil (use a good quality oil for the best taste)Est. price €0.25–€0.50
• Pinch of crushed red pepper (adjust to your preferred level of spiciness)Est. price €0.01–€0.03

Steps

1. 1

   In a large pot, combine the beans, onion halves, celery, carrot, garlic, bay leaves, and thyme. Ensure that the water level is at least 2 inches above the beans. Bring the mixture to a boil and then lower the heat to simmer. Cook until the beans reach desired tenderness when sampled; this may take around an hour or longer. To confirm they are cooked through, perform the 5-Bean Test as described below.

2. 2

   Once the beans have finished cooking, switch off the stove. Season the water generously with salt and allow it to rest for 20 minutes. Take out the onion halves, celery, carrot, garlic, bay leaves, and thyme from the pot. Strain the beans, making sure to save approximately one cup of liquid for adjusting the consistency of the purée later on if required.

3. 3

   In a large sauté pan, cover the bottom generously with olive oil. Place over medium heat and add in the diced onion and red pepper. Season with salt and cook until the onions become soft and fragrant, which should take around 8 to 10 minutes. Introduce the prosciutto and rosemary to the pan, cooking for an additional 3 to 4 minutes until the prosciutto starts to develop some color. Incorporate the beans into the mixture along with some of the reserved bean cooking liquid if needed for moisture. Sauté everything together for another 2 to 3 minutes, ensuring that the beans are heated through before serving.

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• Cultural note

  White bean purees are a traditional Italian dish, often served as a side or appetizer. Prosciutto, a type of dry-cured ham, is a staple in Italian cuisine and adds a delicious umami taste to the dish.

• Seasonal note

  This dish is perfect for the colder months when root vegetables like carrots and onions are in season. Prosciutto adds a rich and savory flavor that complements the hearty beans well.

• Health note

  This creamy white bean puree is a good source of plant-based protein, fiber, and vitamins A, C, and B6. It is low in saturated fat and cholesterol but may be high in sodium depending on the amount of salt added.