Ingredients
Gather Your Ingredients
5 tablespoons extra virgin olive oil, divided
1½ tablespoons lemon juice
1 teaspoon table salt, divided
½ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
1 (15-ounce) can cannellini beans, rinsed
3 red bell peppers, stemmed, seeded, and cut into rough 2- by ½-inch strips
1½ ounces prosciutto (3 slices), torn into bite-size pieces
1 ounce Pecorino Romano cheese, shaved
¼ cup whole almonds, toasted and chopped
¼ cup chopped fresh parsley
Directions
1
1. Whisk ¼ cup oil, lemon juice, ½ teaspoon salt, paprika, and cayenne together in large bowl. Add beans and toss to combine.
2
2. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add bell peppers and remaining ½ teaspoon salt and cook, stirring once every 2 minutes, until tender and deep spotty brown, about 8 minutes.
3
3. Transfer bell peppers to bowl with bean mixture and toss to combine. Let sit for at least 30 minutes to allow flavors to meld. (Bean mixture can be covered with plastic wrap and refrigerated for up to 2 days.)
4
4. Just before serving, add prosciutto, Pecorino, almonds, and parsley to bean mixture and toss to combine. Season with salt and pepper to taste. Serve.