Ingredientes
- 1 Pound Dried White Beans, cannellini, Great Northern or navy beans
- ⅓ Cup Extra Virgin Olive Oil −− Divided
- 2 Large Garlic Cloves, peeled & Chopped
- 1 Ounce Pancetta, chopped fine
- 6 Large Fresh Sage Leaves, −or− 1 Teaspoon Dried Whole Leaf Sage
- Salt And Black Pepper, to Taste
- 1 Tomato, cored/peeled/chopped Fine
- 1 Pound Medium Shrimp, peeled & deveined
Preparação
- Note: The beans in this recipe will need to be soaked overnight
- Put the beans in a non aluminum container and cover with 5 inches of cold
- water. Soak overnight and then drain well. Place them with all other
- ingredients except the salt and shrimp, in a pot that will comfortably
- hold them all.
- Pour enough cold water over the ingredients to cover them by about 3 inches.
- Cook gently at a simmer for about 1 hour or more. The liquid in the beans
- should be mostly absorbed by the time they finish cooking and the beans
- should be very moist and succulent. Do not let them go dry. Add the salt to
- taste. Serve the beans hot, drizzled with olive oil; they are equally good
- at room temperature.
- Sautee the shrimp in the olive oil with a pinch of salt and pepper for about
- minutes, stirring often. Do not overcook. Serve the shrimp with warm beans
- or slightly chilled with room temperature beans.
