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My BIG FAT Grain Free Life: Tuscan White Beans with Shrimp, Spinach, & Roasted Tomatoes

Wednesday, September 21, 2011

Tuscan White Beans with Shrimp, Spinach, & Roasted Tomatoes

I threw this together for dinner last night and it was soooo easy!  I made the beans earlier in the day, along with the roasted tomatoes (which can be made ahead and frozen or kept in the fridge for about a week), then threw it all together at dinnertime. 

If you're not a shrimp fan, you could leave it out altogether or substitute chicken in its place.  If you try that, please post in the comments and let me know how it went!

One more thing - I have to admit something to you if you haven't noticed it already....I cook for crowds.  It's something my husband and friends have teased me about for years.  I can't help it!  It's part of my Italian roots.  After all, you never know when some hungry person might pop in.  That said, this probably makes enough for 6-8 people, easily.  My kids LOVED it, ate seconds and we still have a good bit leftover for lunch today.  

My son informed me that I need to make this for dinner every week.  Nuff said.

Tuscan White Beans with Shrimp, Spinach & Roasted Tomatoes

1 (16 oz.) pkg. white navy beans, soaked 24 hours or overnight
1 (3/4" thick) slice of pancetta (ask the deli to slice it)
2 cloves garlic, smashed, peeled and left whole
1 onion, diced

3-4 tablespoons extra virgin olive oil
10 oz. fresh spinach
2 cloves garlic, minced or pressed
3/4 cup white wine
1 1/2 lbs shrimp, cleaned and deveined (Whole Foods will do this for you at no extra charge.  Yippee!)
sea salt & pepper, to taste
1 cup minced fresh basil
lots of grated Pecorino Romano cheese, to serve 

Prepare beans - Drain soaked beans.  Heat a stock pot on medium to medium-high.  Add pancetta and cook until crispy.  Add diced onion and saute until starting to get soft.  Next, add soaked beans and smashed whole garlic.  Add enough water to cover the beans by about an inch or two.  Bring to a boil, then turn down to simmer for a couple of hours.  You can cook them until the water is almost all evaporated or cook until soft and drain.  Set aside.

Heat a large saute pan (very large) on medium to medium high heat.  Add olive oil, then spinach and saute until wilted.  Remove spinach and set aside. 

Add roasted tomatoes, minced garlic and white wine to saute pan.  Heat through, simmering well.  Add shrimp and cook, stirring, until shrimp start to curl up around the edges.  

Next, add spinach with accumulated juices and cooked beans and stir well.  Salt and pepper to taste.  Stir, and adjust seasonings. 

Sprinkle the top with fresh minced basil and serve with Pecorino Romano cheese!!

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