15 Minute Shrimp and Bean Stew

One of the best things I did was buy 1/2 pound bags of different types of beans when I was at the bulk section at Whole Foods sometime toward the end of the summer. I spent a day soaking and cooking all of the beans, and then freezing them on a pan, so I could store them in the freezer to be thrown into a soup or stew at any time. A can of beans can be used in place of the frozen ones that I keep at home. Either way this is a nutritious and delicious Mediterranean-style meal, perfect for chilly autumn evenings

15-Minute Shrimp and Bean Stew

Yields 4 Servings

Ingredients:

2 tbsps olive oil
3 cloves garlic, sliced very thin
1 cup diced tomatoes
2 cups water
1/2 tsp red pepper flakes
1 tsp dried thyme, or 3-4 sprigs of fresh
1 C chickpeas
1 C white cannellini beans
1 pound raw shrimp, peeled and deveined (optional: cut shrimp in half)
1 lemon, juiced (~1 T)
salt and fresh ground black pepper to taste

Method:

In a large saucepan, heat the olive oil and garlic slices on medium-low heat, until the garlic begins to sizzle. Cook for about 1 minute, being careful not to brown the garlic. Add the tomato sauce, water, pepper flakes, thyme, and beans. Turn up heat to medium-high and simmer for 10 minutes, stirring occasionally.

Stir in the shrimp, and simmer for 3-4 minutes, until the shrimp are cooked. Turn off the heat, add the lemon juice, and season with salt and pepper. Serve hot in bowls with bread.


Alternatives:
The shrimp could easily be substituted with langoustines, fish, scallops, or chicken.