Slow Cooker Chipotle Tomato Beans With Prosciutto Crumb

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 7 garlic cloves, crushed
• 2 teaspoons cumin seeds, toasted and ground
• 2 bay leaves
• 1 cinnamon stick
• 1 chipotle chile in adobo, chopped
• 2 tablespoons brown sugar
• 2 tablespoons apple-cider vinegar
• 3 tablespoons tomato paste
• 200 g (7 oz; 1 cup) dried cannellini beans (or other white bean), washed thoroughly
• 750 ml (25½ fl oz; 3 cups) vegetable or chicken stock
• 200 g (7 oz) canned chopped tomatoes
• 4 slices prosciutto
• 1 teaspoon balsamic glaze
• 2 slices sourdough, blitzed to a rough crumb
• Olive oil, for drizzling
• Fresh avocado, yogurt or sour cream (optional), roughly chopped cilantro leaves

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