Substitute 1 (15-ounce) can cannellini or kidney beans for the dried beans. Steps 1 and 2 can be omitted, and the total cooking time is reduced to 2 hours.This is one of the heartier toppings in the Italian repertoire. It combines meaty beans with aromatic fennel and tomatoes, and it’s topped with a sprinkling of salty prosciutto and bright green basil.
Makes 2 cups | Prep time: 20 minutes | Minimum cook time: 41/2 hours in a medium slow cooker
3/4 cup dried cranberry beans or borlotti beans
2 teaspoons salt
1 tablespoon olive oil
1/4 pound pancetta, coarsely chopped
1 medium onion, diced
1 small fennel bulb, trimmed, cored, and diced
2 garlic cloves, minced
1/2 cup dry white wine
1 (14.5-ounce) petite diced tomatoes, drained
3/4 cup Chicken Stock or purchased stock
1 bay leaf
Freshly ground black pepper to taste
3/4 cup finely diced prosciutto di Parma
3 tablespoons chopped fresh basil
1. Rinse beans in a colander and place them in a mixing bowl covered with 1 quart cold water and salt. Allow beans to soak for at least six hours, or overnight. Or place beans into a saucepan with water and salt, and bring to a boil over high heat. Boil 1 minute. Turn off the heat, cover the pan, and soak beans for 1 hour. With either soaking method, drain beans, discard soaking water, and begin cooking as soon as possible.
2. Place drained beans in the slow cooker, and add enough water to cover them by 2 inches. Cook on Low for 5 to 7 hours or on High for 21/2 to 3 hours, or until beans are cooked but still al dente. Drain beans, and return them to the slow cooker.
3. While beans cook, heat oil in a medium skillet over medium-high heat. Cook pancetta for 4 to 5 minutes, or until brown. Add onion, fennel, and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Add wine, and cook until wine is reduced by half. Scrape mixture into the slow cooker with the beans.
4. Add tomatoes, stock, and bay leaf to the slow cooker, and stir well. Cook on Low for 4 to 5 hours or on High for 2 to 21/2 hours, or until vegetables and beans are tender. Remove and discard bay leaf, and season to taste with salt and pepper.
5. To serve, mound bean topping on top of toasts, and sprinkle with prosciutto and basil. Serve warm or at room temperature.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat until just warm, stirring occasionally.
Variation:
Substitute 1 (15-ounce) can cannellini or kidney beans for the dried beans. Steps 1 and 2 can be omitted, and the total cooking time is reduced to 2 hours.