White Beans with Shrimp and Chile
Region: Italy, Tuscany
Category: Vegetables
Season: Any
Difficulty: Easy but long cooking time

The first time I had this dish was in Tuscany, near Leghorn (Livorno), and I thought the idea of shrimps and beans was one that wouldn’t have occurred to me.  The trattoria served it as an antipasto.  It was delicious.

[photo: Clifford A. Wright]

Yield: Makes 6 servings
Preparation Time: 1:20 hours

2 cups dry white beans, soaked overnight in cold water or for 8 hours

1 small fresh red finger-type chile, very finely chopped

1/4 pound very small bay shrimp or large shrimp, shelled and sliced

3 scallions, white and light green part only, trimmed, very finely chopped

1/4 cup extra-virgin olive oil or more if desired

4 garlic cloves, very finely chopped

1. In a saucepan, place the beans and cover with cold water by several inches.  Turn the heat to high and bring to a boil, salt, and boil until tender, about 1 hour.  Drain and cool.

2. In a bowl, toss the beans with the chile, shrimp, scallions, olive oil, and season with salt and pepper.  Serve at room temperature.

Variation: 

Note: 

Posted: 01/04/2007