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WHITE BEANS WITH VEGETABLES AND JAMÓN-INFUSED OLIVE OIL

By Delicious Recipes!Posted on
WHITE BEANS WITH VEGETABLES AND JAMÓN-INFUSED OLIVE OIL

WHITE BEANS WITH VEGETABLES AND JAMÓN-INFUSED OLIVE OIL

A flavorful bean stew elevated with the subtle aroma of Jamón Ibérico or prosciutto-infused olive oil. This dish combines tender white beans, sautéed vegetables, and a delicate smoky undertone from cured ham oil, perfect for a comforting meal. For a vegan or fasting version, replace the ham oil with rosemary-infused olive oil.

🕒 Prep Time: 15 minutes + infusion time

🍳 Cook Time: 25 minutes
🍽️ Servings: 4

Ingredients

For the Stew:

  • 500 g cooked white beans (see instructions for cooking dry beans or use canned)
  • 1 medium onion, finely diced
  • 1 medium red kapia pepper, diced
  • 1 medium green kapia pepper, diced
  • 1 hot chili pepper (red or green), finely chopped
  • 1 canned tomato (or 1 heaping tsp tomato paste)
  • 1 tbsp sherry vinegar (preferably Reserva)
  • ½ bunch fresh parsley, chopped
  • 3 tbsp olive oil
  • Salt and freshly ground black pepper, to taste

For Jamón-Infused Oil:

  • 100 g Jamón Ibérico or prosciutto crudo, torn into pieces
  • 150 ml mild-flavored olive oil

Instructions

  1. Prepare Jamón-Infused Oil:
    Blend olive oil and torn Jamón pieces in a food processor until well combined.
    Transfer mixture to a small pan and gently warm over low heat to enhance infusion.
    Pour into a covered jar and let infuse at room temperature for 2-3 hours, then refrigerate. Use from the next day onwards. This will yield more oil than needed for this recipe.
  2. Cook Vegetables:
    In a pan, sauté diced onion, red and green kapia peppers, and chili in 3 tbsp olive oil over low heat. Season with salt to soften faster. Cook gently for about 15 minutes until very soft but not browned.
  3. Add crushed canned tomato and cook for 3 more minutes until oil separates slightly.
    Optional: Remove some excess oil at this point if desired, as more infused oil will be added later.
  4. Pour in 3 tbsp of the bean cooking liquid (or water) and sherry vinegar. Bring to a boil.
  5. Add cooked beans and gently mix. Simmer for 5 minutes to meld flavors.
  6. Stir in 2 tbsp of the jamón-infused oil and chopped parsley. Remove from heat.
  7. Cover and let rest for at least 10 minutes to develop flavor. The dish tastes better after sitting or when reheated. Serve warm or at room temperature.

💡 Tips

  • Use cap ends or imperfect pieces of Jamón for infusing oil economically.
  • Substitute rosemary-infused oil for a vegan/fasting alternative.
  • The infusion oil adds versatility—use it on avocado toast, grilled fish, or in mayonnaise.
  • Save some bean cooking liquid to adjust stew consistency.

🎉 Perfect For

  • Cozy family dinners
  • Elegant vegetarian-friendly meals (with rosemary oil)
  • Flavorful additions to Mediterranean-inspired menus

📝 Final Thoughts

This white bean and vegetable stew gains a sophisticated twist from jamón-infused olive oil, creating a rich, aromatic dish that’s both comforting and versatile. It’s a smart way to use leftover cured meats and elevate simple ingredients into gourmet fare.