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Tuscan Bean and Prosciutto Stew

Course Main Course, Soup
Cuisine Italian
Prep Time 10 minutes
Total Time 10 hours 10 minutes


  • 2 TBS unsalted butter
  • 6-8 slices prosciutto (or bacon) divided
  • 3 ½ cups water
  • 1 cup dried navy beans rinsed and sorted
  • ½ cup dried lima beans rinsed and sorted
  • 1 medium yellow onion finely chopped
  • 1 TBS chopped fresh cilantro
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • ½ tsp ground paprika
  • 1 28-oz cans petite diced tomatoes undrained


  • Melt butter in large skillet over medium-high heat. Add 4 slices of prosciutto and fry until crisp. Remove to paper towels to cool.
  • Crumble prosciutto into small pieces in Crock-Pot slow cooker. Add water, navy beans, lima beans, onion, cilantro, salt, cumin, black pepper, paprika and tomatoes with juice. Stir well to combine. Cover and cook on LOW 10 to 12 hours.
  • Prior to serving, fry up remaining 2 slices of prosciutto and remove to paper towels. Crumble equally on top of each bowl of stew. Serve with crispy bread.


Adapted from: Crock-Pot 3 Books in 1, page 150