White Bean Purée with Prosciutto

Name: White Bean Purée with Prosciutto
Yield: serves: 6 to 8
Ingredients: 1/2 pound cannellini beans, soaked overnight (see below); 3 onions, 1 peeled and cut in half, 2 cut into 1/4-inch dice; 1 celery rib, trimmed; 1 carrot; 2 cloves garlic, smashed; 2 bay leaves; 1 thyme bundle, tied with butcher’s twine; Kosher salt; Extra virgin olive oil; Pinch of crushed red pepper; 1/2 cup prosciutto scraps, finely diced; 2 tablespoons finely chopped fresh rosemary

December 9, 2011

This is not your ordinary bean dip. A lovely combo of beans, veggies, rosemary, and prosciutto makes this a simple but sophisticated twist on an old standby—and, while I recommend cooking your own beans, popping open a can instead is totally acceptable in a pinch.

Recipe notes

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