February 15, 2013
paninigirl

6 comments

Shrimp And White Beans

shrimp w:beans

There’s a woman at my farmers’ market selling all sorts of dried beans and grains. In the past I wasn’t much of a bean lover, but I’ve been converted. Her cannellini beans are certainly worth the effort of soaking and cooking rather than using canned beans. A while back I made a very Tuscan dish of beans and sausage. It’s a hearty dish, perfect for a wintry day.

It’s a favorite of J.’s and I realized that the same recipe would be fabulous substituting shrimp for the sausage. For the most part I followed the same recipe although I did add chopped fresh rosemary and did not serve it with grilled bread. Be sure not to over cook your shrimp-they really only need a few minutes in the stew and they’re ready. Buon Appetito!

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6 thoughts on “Shrimp And White Beans

  1. Janie, Do you really think it’s an effort to cook dried beans? Apart from remembering to put them to soak the night before, it always seems to me as simple as boiling an egg. And the flavour and texture are totally different (and much better) than the tinned ones. I’d like to understand why other people think it’s an ‘effort’ because so many of my clients say that. Thanks, Heather

  2. Heather-I do no think it is an effort at all! I know many people who are always looking for shortcuts and never think ahead when preparing a meal. They run into the kitchen and and want the quickest way to get a meal on the table. Personally I agree with you about the taste of the soaked beans.

    • In guess I’d better ask the next client who uses tinned beans. If I’ve forgotten to soak the beans, I wait and cook the dish the next day. Or, there’s another solution: bring the dried beans to a boil, boil for two minutes, turn the heat off and leave them for an hour. Then cook them as if they’d been soaked for eight hours. Not quite instant, but pretty quick.

  3. Love this Janie. Your clever little variation on a classic looks wonderful! Brava! xx

  4. looks fabu as always janie!!!

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