Blackened Shrimp And White Bean Chili

1. 1

   In a large saucepan cover beans with cold water. Bring to a boil over high heat. Boil briskly 5 minutes then remove from heat and let soak 1 hour.

2. 2

   Drain and rinse under cold running water. Set beans aside.

3. 3

   In saucepan, heat 4 Tbsp of olive oil over medium heat.

4. 4

   Add chiles, garlic and onion and saute until onion is transparent 5-6 minutes.

5. 5

   Add drained beans, broth, tomatillos, oregano, basil, thyme, bay leaf, salt & pepper, bring to a boil.

6. 6

   Reduce heat and simmer, covered until beans are tender about 1 1/2 hours adding a little water if necessary to keep beans barely covered.

7. 7

   About 1/2 hour before beans are done, stir together 1/2 of butter with chili powder and paprika.

8. 8

   Rub butter mixture evenly over shrimp.

9. 9

   When beans are done, heat remaining oil & butter over medium high heat (I actually heat this in a cast iron skillet on my outdoor grill).

10. 10

    When mixture just begins to smoke, add shrimp & saute until done & slightly blackened 1 1/2 to 2 minutes.

11. 11

    Discard bay leaf from chili and serve in bowls with shrimp and any remaining fresh herbs as a garnish.

* Per serving · 4 servings · Values may vary.