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.
- 1 – 16 oz. pkg white navy beans, soaked 24 hours
- 3/4″ thick slice of Pancetta (ask deli to slice) OR 12 oz. pkg of uncured bacon
- 2 cloves garlic, smashed, peeled and left whole
- 2 more cloves of garlic, minced or pressed
- 1 onion, diced
- 3-4 tablespoons extra virgin olive oil
- 10 oz fresh spinach
- 10 [url href=”http://mybigfatgrainfreelife.com/2011/08/roasted-tomatoes.html” target=”_blank”]roasted tomatoes[/url], chopped (or small can diced tomatoes)
- 3/4 cup white wine
- 1 1/2 lbs. shrimp, cleaned and deveined
- salt & pepper, to taste
- 1 cup fresh minced basil
- Pecorino Romano cheese, grated, to serve (optional – omit for dairy free)
- Prepare Beans – Drain soaked beans. Heat a stock pot on medium to medium-high. Add pancetta (or bacon) and cook until crispy. Remove pancetta or bacon to paper towel lined plate and set aside.
- Add diced onion and sauté until starting to soften. 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, turn down to a low boil for a couple of hours, or until tender. Drain and set aside.
- Heat a very large saute pan on medium to medium high heat.
- Add olive oil, then spinach and saute until wilted. Remove spinach and set aside.
- Add roasted tomatoes to pan, along with minced garlic and white wine. Heat through, simmering well.
- Add shrimp and cook, stirring, until shrimp start to curl up around the edges.
- Next, add wilted spinach with accumulated juices , pancetta (or bacon) and cooked beans and stir well.
- Salt and pepper to taste.
- Sprinkle with fresh basil and serve with Pecorino romano, if desired.