White Bean Stew With Shrimp |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I've had this recipe so long I have no idea where I got it. I love beans and the shrimp is a nice addition. Plan ahead so the beans can soak overnight! Ingredients:
1 lb. dried great northern white beans |
3 tbs. olive oil |
1 onion, chopped |
2 carrots, chopped |
1 celery stalk, chopped |
6 garlic cloves, chopped |
1 6 oz. can tomato paste |
1/4 cup red wine vinegar |
5 cups chicken broth or water |
1 tbs. salt |
2 bay leaves |
1 tsp. fennel seeds |
1 lb. shrimp, shelled and deveined |
1/4 cup chopped, pitted nicoise olives |
dash of red pepper sauce (such a tobasco) |
6 slices french bread |
chopped parsley, for garnish (optional) |
Directions:
1. Place beans in a bowl with enough water to cover by three inches and soak overnight.
2. Heat oil in a large, heavy sauce pan. Saute onion, carrots, celery and garlic for five minutes over medium-high heat until onions are translucent. Drain and rinse beans and stir into vegetables.
3. Stir in tomato paste and vinegar and cook, stirring, for two more minutes. Add enough stock or water to pan to cover the beans with 1-1/2 inches of liquid (about five cups). Stir in salt, bay leaves and fennel seeds. Bring mixture to a boil, reduce heat and simmer for 45 minutes to one hour or until beans are tender.
4. Remove bay leaves. Stir in shrimp and olives into beans and heat for about three minutes or until shrimp are cooked through. Stir in red pepper sauce.
5. Place a slice of bread into each bowl and ladle stew over bread. Garnish with chopped parsley, if desired.
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