Tonight GC and I prepared a Garlic Shrimp and White Beans recipe from the October 2012 issue of Bon Appétit. This dish was perfect for a cold, rainy evening.
1/2 cup dry cannellini beans
3 tbsp. olive oil, divided
1½ minced garlic cloves, divided
1 dried chile de árbol
1 bay leaf, preferably fresh
2/3 cups chopped tomato
1/2 tbsp. tomato paste
1/2 cup low-sodium vegetable broth
1/2 pound peeled and deveined medium shrimp
1 tsp. smoked paprika
1 tbsp. chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
Grilled bread (optional)
- Soak the beans for at least 4 hours or overnight, changing the water at least once, but a couple times if possible. Drain the soaked beans and add them to a large pot along with enough cold fresh water or vegetable stock to cover by about an inch. Bring to a simmer and cook gently until tender. Add more water (or stock) if the liquid reduces too much. Note, it’s best to delay salting too heavily until the beans are almost done.
- Preheat broiler.
- Heat one tablespoon olive oil in a large, heavy, ovenproof skillet over medium heat. Add half of the minced garlic, chili, and the bay leaf. Cook, stirring constantly, just until fragrant, about 1 to 2 minutes. Do not allow the garlic to burn.
- Add the chopped tomato to the skillet, and season with salt and pepper. Cook, stirring and smashing tomato with the back of a wooden spoon, until tomato is completely broken down, about 5 minutes.
- Add the tomato paste and cook, stirring constantly, until the paste is deep red and caramelized, about 3 to 4 minutes.
- Stir in the beans and vegetable broth. Bring to a brisk simmer and cook until juices are slightly reduced and thickened, about 3 to 4 minutes. Season to taste with salt and pepper.
- In a bowl, combine the remaining garlic, olive oil, shrimp and paprika. Season with salt and pepper and toss to evenly coat shrimp. Scatter shrimp over beans in an even layer.
- Place the skillet in the oven and broil until shrimp are golden and cooked through, about 3 minutes.
- Serve drizzled with olive oil and garnished with parsley. Add a side of bread, if desired.