Add fibre and protein to this peak tomato season dish with just a can of beans

Have you ever taken a bite of a dish that is meant to be a supporting player and find it so enticing you think, "I could make a meal of this"?

Author of the article:

Washington Post

Ellie Krieger, The Washington Post

Published Sep 11, 2026  •  Last updated 6 minutes ago  •  4 minute read

MUST CREDIT: Scott Suchman/For The Washington Post; food styling by Lisa Cherkasky Photo by Photos by Scott Suchman /Photos by Scott Suchman/For The Washington Post; food styling by Lisa Cherkasky

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Have you ever taken a bite of a dish that is meant to be a supporting player and find it so enticing you think, “I could make a meal of this”? It happens to me all the time, and my solution is to head to the kitchen to actually do it. I often find at least part of the answer in a can of beans.

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For example, I turned one of my favourite sides, Greek lemon potatoes, into a complete dinner by adding a can of butter beans, fresh green beans and crumbled feta to the tangy spuds. And I tossed cannellini beans into a traditional panzanella to make the irresistible Tuscan bread salad into an entire meal.

This recipe runs with that concept, spinning another scrumptious small plate – the Spanish tapa pan con tomate – into a balanced main course by piling it with lemony smoked-paprika-spiced white beans and ribbons of crispy prosciutto.

It starts just as the traditional recipe does: Slices of crusty bread are pan-fried in a little olive oil until they are crisp and golden, then rubbed with garlic, and topped with freshly grated tomato.

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To make it a meal, I heap the tomato toast with the smoky, citrusy, semi-mashed beans and shower it with sliced prosciutto, which has been cooked until shatteringly crisp in the same pan as the bread. Every bite is a delight of crispy, creamy, savoury, and salty – for a healthful main course that leaves you totally satisfied.

Pan Con Tomate With White Beans and Crispy Prosciutto

Servings: 4

Total time: 20 mins

Top the classic Spanish tapa of garlic-rubbed tomato toast with lemon- and smoked-paprika-infused white beans for a satisfying, flavorful meal. A finishing touch of crispy prosciutto ribbons transforms this open-face sandwich into a sumptuous main course.

Storage: Refrigerate the bean mixture for up to 4 days.

INGREDIENTS

3 tablespoons olive oil, divided

3 to 4 slices prosciutto (1 1/2 ounces total), sliced into 1/2-inch-wide strips

3 medium ripe tomatoes (about 13 ounces total)

One (15.5-ounce) can cannellini beans, drained and rinsed

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1 teaspoon finely grated lemon zest (from 1 lemon)

1 tablespoon fresh lemon juice (from the same lemon)

1 tablespoon finely chopped fresh flat-leaf parsley

1/4 teaspoon smoked paprika

1/8 teaspoon fine salt

1/8 teaspoon freshly ground black pepper

4 large slices crusty bread (1 1/2 ounces each), preferably whole-grain

1 garlic clove, peeled and halved across

DIRECTIONS

Step 1

Heat a 10-to-12-inch cast-iron skillet over medium-high heat. Set a medium plate near your workspace and line it with paper towels.

Step 2

When the pan is hot, add 2 teaspoons of the oil, followed by the prosciutto, and cook, stirring occasionally, until crisp, about 3 minutes. Using a slotted spoon, transfer to the prepared plate.

Step 3

Grate each tomato on the large holes of a box grater set over a medium bowl until you are left with just the tomato skin; discard the skins. Use a fine-mesh sieve set over a medium bowl to strain the juices out of the grated tomatoes, gently pressing on the solids. (The tomato juices can be saved for another use, such as a soup or smoothie – or you can just drink it.) You should have about 3/4 cup of grated tomatoes.

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Step 4

In another medium bowl, toss together the beans, 1 tablespoon of the oil, the lemon zest and juice, parsley, smoked paprika, salt and pepper, mashing the beans a bit with the back of a large spoon. You should have a heaping 1 cup.

Step 5

Brush the bread on both sides with the remaining 1 tablespoon plus 1 teaspoon of oil. Heat the same skillet over medium-high heat and add two pieces of the bread to the pan. Cook until the bread is golden-brown and toasted, 1 to 2 minutes per side, adjusting the heat as needed if the pan starts to smoke excessively. Transfer the crisped bread to a plate or cutting board, and repeat with the remaining bread.

Step 6

Rub the top of each piece of toasted bread with the cut side of the garlic halves, using the crisp bread as a gentle grater. Spoon about 3 tablespoons of the grated tomato onto each piece, spreading it out from end to end, then top each with one-quarter of the bean mixture. Sprinkle the crispy prosciutto on top of each, cut each piece in half and serve.

Substitutions: Cannellini beans >> other white beans. Canned beans >> 1 1/2 cups home-cooked beans. Gluten-free? >> Use gluten-free bread. Vegetarian or vegan? >> Omit the prosciutto.

Nutritional facts per sandwich: Calories: 318, Fat: 13 g, Saturated Fat: 2 g, Carbohydrates: 37 g, Sodium: 583 mg, Cholesterol: 9 mg, Protein: 15 g, Fiber: 9 g, Sugar: 5 g.

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

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