How to make it

  • Rinse beans well and drain. Place in a bowl then add plenty of water to cover and let soak for 8 hours. Drain beans and place in a saucepan with the 6 cups water. Add yellow onion and rosemary then bring to a simmer over medium heat skimming off any foam. Cover partially then adjust the heat to maintain a gentle simmer and cook until beans are tender about 1 hour. Remove from heat and remove the onion and woody rosemary sprig. Season beans generously with salt and pepper then keep warm. Bring a large pot three-fourths full of salted water to a boil. Meanwhile using a small knife make a deep slit along the back of each peeled shrimp so it will open like a butterfly when cooked. With the tip of the knife or your fingers lift up and pull out the long vein like intestinal tract. Add shrimp to the boiling water and cook just until they turn pink about 45 seconds. Drain and transfer to a large shallow serving bowl. Drain the warm beans and add to the bowl along with the olive oil, red onion, parsley, garlic and vinegar. Toss well then serve immediately.

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  • janetms 7 years ago
    looks good - I'm trying for dinner tomorrow!
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