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
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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
Ingredient Substitution Guide
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.
Powered byPreparation
- 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
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Cooking Notes
Daniel S
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.
Anna
I didn’t have chicken stock, so I used chicken broth. This was pretty good. I like the taste of the apple cider vinegar (I added a bit more than it required, prolly about 2 more tsp). The crunch of the celery is perfect. I divided it in to 3 lunches for the week (I ate one for dinner!). Really happy how easy it was, but it took more than 15 minutes. Probably took me around 30-40 mins to make. Overall, very happy with this.
Maia
Made this for lunch today - easy and turned out great! I added extra red pepper flakes and think I could have upped the amount of dates, but overall the flavor and ingredients were on point. Took me closer to ~30-35 minutes to make (though I’m not the most efficient home cook).
Daniel S
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.
David
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….
Karen G
This is my favorite of all the bean recipes I've made! It's a great combination of sweet and salty, smooth and crunchy. Yum! I used 1 C instead of 1 3/4 C of chicken broth and I liked it that way. I'm sure it would be fine as is, too.
Harry F
Very happy with the recipe as written! Likely will make a few adjustments next time (there WILL be a next time); I didn't add more vinegar at the end, and should have. This dish pleased both my wife (doesn't like either heat, or bitter) and me (used black pepper and would have served with the recommended arugula salad).
Susan from Atlanta
The prosciutto/dates combination was delicious!
Helen
I loved this. I made it as directed except the package of prosciutto was 3 oz and I used it all. The vinegar adds just the right amount of brightness without being overly tangy. Will put this on summer rotation. Tomorrow I may add sautéed chopped kale.
ada amelia
Didn’t have prosciutto or dates so made with bacon and raisins, skipped celery because I dislike it. This was amazing! I think it easily serves more than four. I just had leftovers topped with olive oil fried eggs and hoo-girl was that a nice way to start my day. I’m looking forward to trying it with prosciutto.
michelle
This is a delicious and simple recipe as is. I added a tad more heat with red pepper flakes but outstanding. Will definitely make again!
Karen
Made it exactly as written and loved it. I’d add more dates, as they were carmelized, crunchy and sweet. Two of us ate all of it!
kate from Tucson
I made this as written. It is amazing! Like Ana I’m going to eat this for lunch for some days. So many flavors that blend perfectly. I did use homemade beans and stock. Love the salty crunch of the toppings.
Jenny
I thought this was delicious and a nifty, unusual recipe. I hear what Daniel S and others may say about baked bean vibes, but the different flavors and textures are dynamic, and I thought sophisticated and lush. It came together fairly easily, but it did take > 30 minutes for me. Cooking down the liquid took more time than indicated here.
Sally
Delicious! I used chopped fennel instead of celery. Would do that again. Used regular dates - not medjool - and it wasn't too sweet. Will definitely repeat.
Helen
I loved this. I made it as directed except the package of prosciutto was 3 oz and I used it all. The vinegar adds just the right amount of brightness without being overly tangy. Will put this on summer rotation. Tomorrow I may add sautéed chopped kale.
El
I used a Leek instead of a shallot and cut some green onion as part of the topping. It was in fact an excellent meal when topped with Seared Albacore Tuna.. Also I doubled the amount of celery and vinegar for my taste.. Yummm will make many times more.
Kathryn
I love the term “squidgy dates!”
Harry F
Very happy with the recipe as written! Likely will make a few adjustments next time (there WILL be a next time); I didn't add more vinegar at the end, and should have. This dish pleased both my wife (doesn't like either heat, or bitter) and me (used black pepper and would have served with the recommended arugula salad).
Jess
How could we make this without pork? Vegetarian/ vegan substitutions?
Daniel S
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.
Daniel S
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.
Yuyu
Any modification ideas to make this vegetarian? What would you use to substitute the prosciutto?
Daniel S
Consider bacon flavored tempeh or seitan, or make your own "shiitake bacon" by pan frying sliced shiitakes and add a very small amount of liquid smoke to the final product.
Equilibrist
I’d try some sharp, salty pecorino.
David
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….
Susan from Atlanta
The prosciutto/dates combination was delicious!
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