| 1 |
In a food processor fitted with a steel blade, process the ham and garlic until finely chopped. |
| 2 |
In a 9-inch nonstick frying pan, heat the oil over high heat until fragrant. Add the ham and garlic and cook, stirring. 5 minutes. |
| 3 |
Add the beans in their broth, add the salt and pepper, and cook, stirring frequently with a spatula and pushing down on the beans until they have cooked into a thick, dry paste, 25 minutes. |
| 4 |
Once all the liquid has been absorbed, the beans should come away from the sides of the pan. Drizzle a bit of olive oil along the edges of the beans and shake the pan back and forth several times to loosen them. Continue cooking until the bottom of the torte is dry and crisp, 8 to 10 minutes. |
| 5 |
To turn the torte, place a large plate over the pan and invert quickly. Slide the other side of the torte back into the pan and cook another 3 to 5 minutes. If the pan is dry, drizzle additional oil around the edges of the torte. |
| 6 |
Once again, invert the torte onto a plate, allow it to rest a few minutes, and cut it into wedges. Serve hot or at room temperature garnished with the minced parsley. |
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