Tuscan White Beans with Crispy Prosciutto

Steps

1. 1

   Heat the oil in a 12-inch skillet over medium heat. Lay in the prosciutto in a single layer and cook, turning once, until crisp, 3 to 4 minutes. Drain on paper towels; it keeps crisping as it cools.

2. 2

   Add the onion and a pinch of salt to the oil in the pan and cook until soft and golden at the edges, 6 to 8 minutes.

3. 3

   Stir in the garlic, rosemary and pepper flakes and cook until the garlic is fragrant but not browned, about 1 minute.

4. 4

   Add the tomatoes with their juices, the beans and the stock. Simmer, mashing about a quarter of the beans against the pan to thicken the sauce, until it is creamy and spoonable, 10 to 12 minutes.

5. 5

   Stir in the lemon zest and 1 tablespoon of the juice and season with salt and pepper. Spoon into bowls, crumble the prosciutto over the top and finish with a drizzle of oil.