Preparation

• Set a heavy 9- to 10-inch skillet over medium-low heat with the oil. When the oil is hot, add the beans and shallots (the mixture will fit in the pan in two or three layers) and season with the herbes de Provence, salt, and pepper. Cook at a good, strong sizzle, uncovered, stirring occasionally and lowering the heat if necessary, until most of the beans and some of the shallots are well browned and falling apart, 30 to 40 minutes.
• Continue cooking for about another 5 min., stirring frequently, until the beans are tender. Stir in the ham, if using, and 1 Tbs. water to deglaze any browned bits stuck on the bottom of the skillet. Heat through as the water evaporates, about 30 seconds. Taste for salt and pepper and serve.