INGREDIENTS

INSTRUCTIONS

such as cannellini, Great Northern or navy beans  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  codl water.  Soak
overnight and then drain well. Place them with all  other ingredients
except the salt (see note) 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 shoul dbe 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 2 minutes, stirring often. Do not overcook. Serve the shrimp
with warm beans or slightly chilled with room temperature beans.  Note:
Adding salt to beans before they are fully cooked toughens  them.
Serves 6 to 8.  NOTES: The beans are delicious without shrimp. They
make a tasty  accompaniment to roast or grilled meat, fowl or fish. If
you increase  the amount of cooking water, you an have a delectable
baean soup.  (all recipes (c) Carlo Middione - Vivande Ristorante, as
printed in SF  Examiner Epicure, 4/26/95)  Recipe By     : Tess Mercer
<tess@NANOTHINC.COM>  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”