Recipe ingredients
- 1 pound dried white beans, cannellini, great northern or navy beans
- 1/3 cup extra virgin olive oil, divided
- 2 large garlic cloves, peeled and 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
- 1 pound medium shrimp, peeled and deveined
Recipe method
- 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.
- Saute the shrimp in the olive oil with a pinch of salt and pepper for about 2 minutes, stirring often. Do not overcook.
- Serve the shrimp with warm beans or slightly chilled with room temperature beans.
Other italian recipes:
Fagioli e gabmeri recipe
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