Source: FOSS Cooking (community recipes)
Heat olive oil in a heavy-bottomed pan over medium-high heat. Once shimmering, add finely minced garlic and diced onion — roughly 60g of each — and sauté until the onion turns translucent and the garlic releases its sharp edge, about three to four minutes. You're building the aromatic-vegetables base; don't let the garlic brown or it turns bitter and masks the cumin.
Tip in the tin of diced tomatoes, then add 1 tsp smoked paprika and 0.5 tsp ground cumin. Stir to coat the aromatics in the spices, which blooms their compounds in the fat and develops their depth. Simmer for three minutes — long enough for the raw tomato sharpness to soften and the spices to infuse into the liquid without collapsing the tomato structure.
Open the tin of cannellini beans, drain and rinse them thoroughly under cold water to remove the starch and canning liquid that would muddy the finished dish. Add the beans to the pan and stir gently. Simmer for two minutes more — the beans need only warm through; overcooking them turns them to mush and kills the creamy texture that makes them worthwhile. Taste and season with salt and ground black pepper. This is the crux: seasoning-to-taste means you're adjusting for the salt content of your canned tomatoes and beans, which varies wildly by brand. Start with half a teaspoon and build from there.
Transfer the warm bean mixture to a serving bowl lined with fresh arugula — the peppery leaves will wilt slightly from the residual heat, softening their bite without losing their character. Scatter torn pieces of prosciutto across the top; its salt and umami anchor the earthiness of the beans and the bright acidity of the tomato. Finish with a final pour of good olive oil over the whole dish. Serve immediately while the beans are still warm and the arugula is barely wilted.
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