Preparation time
Cooking time


For 6 Serving(s)


  • 12 oz dry white navy bean
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1/2 red onion, sliced
  • 2 garlic cloves, pureed (or diced very finely)
  • 1 lemon, juice
  • 4-6oz prosciutto
  • 6 oz asiago cheese
  • Splash of olive oil and dry red wine vinegar
  • For the sachet: 2 pieces of flat parsley sprigs, bay leaf, clove, black peppercorn


  1. Start off by soaking your beans overnight. (Alternative: use a quick soak method or use canned beans).
  2. Place beans in a pot of water with at least 1 inch of water above the beans.
  3. In a cheese cloth, make a sachet with 2 pieces of flat parsley sprigs, bay leaf, clove, and crushed black peppercorn and place in the pot of beans to simmer.
  4. While the beans are simmering on medium heat, slice uptake peppers, onions, and puree the garlic.
  5. Once the beans are ready, throw out the sachet and place the beans on a sheet to help it cool faster or put it in the fridge to bring the temperature down.
  6. While the beans are cooling, shred your cheese into the bowl containing the vegetables.
  7. Once the beans have cooled, add the beans into the bowl, pour in a splash of olive oil and dry red wine. Squeeze the lemon into the bowl. Mix throughly. Season with salt and pepper to taste.
  8. For the prosciutto, slice it up and add it when you are ready to serve. The acid from the dish will discolour your prosciutto if you leave it in overnight.

Recipe notes

The prep time does not include the bean soaking. It is up to you as to what method you'd like to use.

This recipe is courtesy of Carmy