SLOW COOKER CHIPOTLE TOMATO BEANS WITH PROSCIUTTO CRUMB

Slow Cooker Chipotle Tomato Beans With Prosciutto Crumb image

Provided by Katrina Meynink

Yield Serves 4-6

Number Of Ingredients 18

1 tablespoon olive oil
1 onion, finely chopped
7 garlic cloves, crushed
2 teaspoons cumin seeds, toasted and ground
2 bay leaves
1 cinnamon stick
1 chipotle chile in adobo, chopped
2 tablespoons brown sugar
2 tablespoons apple-cider vinegar
3 tablespoons tomato paste
200 g (7 oz; 1 cup) dried cannellini beans (or other white bean), washed thoroughly
750 ml (25½ fl oz; 3 cups) vegetable or chicken stock
200 g (7 oz) canned chopped tomatoes
4 slices prosciutto
1 teaspoon balsamic glaze
2 slices sourdough, blitzed to a rough crumb
Olive oil, for drizzling
Fresh avocado, yogurt or sour cream (optional), roughly chopped cilantro leaves

Steps:

Set the slow cooker to the sauté function. Add the oil and, when hot, add the onion and cook for 3-5 minutes, or until soft. Add the garlic, cumin, bay leaves and cinnamon and cook for a further 1-2 minutes. Add the chipotle in adobo, the brown sugar, vinegar, and tomato paste. Cook for another minute before adding the beans and stirring to coat. Pour over the stock and tomatoes, close the lid and set the heat to low. Cook for 10 hours, or overnight.
You want the beans to be pliable and the liquid to have reduced to a thick and rich sauce. Remove the bay leaves and cinnamon before serving.
Just before serving, prepare the prosciutto crumb. Preheat the oven to 180°C (350°F). Place the prosciutto slices on a baking tray lined with baking paper and drizzle over the balsamic glaze. Pop in the oven for 10 minutes, or until the prosciutto looks dark and golden. Remove and allow to cool, then blitz to a rough crumb in a food processor. Combine with the breadcrumbs, a drizzle of olive oil and a generous amount of salt and pepper.
Serve bowls of beans topped with the prosciutto crumb, a chunk of avocado and the yogurt or sour cream, if using, and garnish with cilantro.