-
1
Place beans in medium bowl.
-
2
Pour enough cold water over to cover by 3 inches and let stand overnight.
-
3
Drain.
-
4
Combine 5 cups water, onion slice, celery, garlic and bay leaf in medium saucepan; boil 5 minutes.
-
5
Add shrimp; simmer just until cooked through, about 3 minutes.
-
6
Using tongs, transfer shrimp to bowl.
-
7
Reserve cooking liquid.
-
8
Peel and devein shrimp; cut into 1/2-inch pieces.
-
9
Add beans to shrimp cooking liquid.
-
10
Cover and simmer until beans are tender and liquid is reduced to 1/2 cup, adding more water if necessary, about 40 minutes.
-
11
Discard bay leaf and celery.
-
12
(Shrimp and beans can be made 1 day ahead.
-
13
Cover separately and chill.)
-
14
Cook bacon in large skillet over medium heat until crisp, about 5 minutes.
-
15
Drain bacon on paper towels.
-
16
Cut into small pieces.
-
17
Discard all but 1 teaspoon drippings in skillet.
-
18
Add chopped onion; saute over medium-low heat until golden, about 10 minutes.
-
19
Add corn and beans with their cooking liquid; simmer until corn is tender, about 8 minutes.
-
20
Add shrimp and bacon; stir until heated through, about 3 minutes.
-
21
Season with salt and pepper.
-
22
Sprinkle with chives.
