One-Pot White Beans With Prosciutto and Dates

Preparation

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.