Warm Shrimp and Beans

1. 1

   Cover beans with cold water to a depth of 2 inches above the beans.

2. 2

   Soak for 4 hours or overnight.

3. 3

   Drain the beans and place in a saucepan.

4. 4

   Cover with cold water to a depth of 2 inches above the beans, bring to a boil, skim the surface, then lower the heat to medium.

5. 5

   Cook the beans until they are tender, about 45 minutes.

6. 6

   Drain, reserving 1/3 cup of the cooking liquid.

7. 7

   Season the beans with salt and pepper to taste.

8. 8

   Have four plates ready.

9. 9

   Heat 2 tablespoons of the oil in a large skillet, add the shrimp and stir in the oil until golden on both sides, approximately 2 to 3 minutes.

10. 10

    Add the garlic, rosemary, tomatoes, beans, reserved 1/3 cup of liquid from the beans and salt and pepper to taste.

11. 11

    Cook, stirring gently for 2 minutes.

12. 12

    Remove from heat and add remaining oil.

13. 13

    Divide among the plates, arranging five shrimp on each like spokes of a wheel and mounding the bean mixture in the center.

14. 14

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.