Tuscan White Beans with Shrimp, Spinach, & Roasted Tomatoes (SCD, GAPS, grain free, dairy free option)
  • 1 - 16 oz. pkg white navy beans, soaked 24 hours
  • ¾" 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 roasted tomatoes, chopped (or small can diced tomatoes)
  • ¾ cup white wine
  • 1½ 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)
  1. 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.
  2. 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.
  3. Heat a very large saute pan on medium to medium high heat.
  4. Add olive oil, then spinach and saute until wilted. Remove spinach and set aside.
  5. Add roasted tomatoes to pan, along with minced garlic and white wine. Heat through, simmering well.
  6. Add shrimp and cook, stirring, until shrimp start to curl up around the edges.
  7. Next, add wilted spinach with accumulated juices , pancetta (or bacon) and cooked beans and stir well.
  8. Salt and pepper to taste.
  9. Sprinkle with fresh basil and serve with Pecorino romano, if desired.
Recipe by my BIG FAT grain free life at http://mybigfatgrainfreelife.com/2011/09/tuscan-white-beans-with-shrimp-spinach-roasted-tomatoes.html