White Beans with Vegetables
Simple Recipes Vegetables Gluten-Free Recipes
Beans with vegetables and... a hint of jamón ibérico flavor. Because if you can make chorizo oil (see here how), why couldn't we also flavor oil with jamón (or prosciutto crudo). For this, it's best to use jamón (or prosciutto) end pieces, which are sold at a better price. It would be wasteful to use 100% Jamón Ibérico de Bellota this way. But from the imperfect leftover pieces, you get a very good oil that you can drizzle on avocado toast, on a grilled or baked white fish fillet, or use to make mayonnaise... smart, right? Mayonnaise with jamón or chorizo flavor 😉 I hope I've whetted your appetite and given you ideas for these flavored oils.
If you want to make this recipe vegan, you can use rosemary-infused oil.
Ingredients
500g cooked white beans (see here how to cook beans; or you can use canned beans)
1 medium onion
1 red kapia pepper (medium)
1 green kapia pepper (medium)
1 hot pepper (red or green)
1 canned tomato (or a heaping teaspoon of tomato paste)
1 tablespoon sherry vinegar (reserva if possible)
1/2 bunch parsley
3 tablespoons oil
salt, black pepper
Jamón Oil (or Prosciutto Oil)
100g jamón ibérico (or prosciutto crudo)
150ml olive oil (milder tasting)
How to prepare white beans with vegetables
- In a food processor, blend the oil with the jamón torn into pieces. Put this mixture in a not too large pan and heat it a little - this will help it infuse better. Transfer everything to a covered container and let it sit for 2-3 hours at room temperature, then refrigerate. It's ready to use the next day. You'll get more oil than needed for this recipe.
- Finely dice the onion and peppers. Sauté them in oil over low heat until very soft. Season with salt to help them soften faster. Don't brown the vegetables, they just need to be very soft. This step takes about 15 minutes.
- Add the tomato crushed with a fork and sauté for 3 more minutes until the oil rises to the surface of the vegetables again. Now if you want, you can remove most of the oil with a spoon (I removed it because the flavored oil is added at the end).
- Add 3 tablespoons of the water in which the beans were cooked and the vinegar. Bring to a boil. Immediately add the cooked beans and stir gently. Simmer for another 5 minutes. At the end, add 2 tablespoons of jamón-flavored oil and the chopped parsley.
- Turn off the heat and let sit covered for at least 10 minutes. I think it's better after it sits for a while or even reheated. It's also good at room temperature.
