Even though this may sound like a strange combination, the textures and flavors blend together wonderfully. I had planned on just cooking a pot of beans and a pan of cornbread, but that idea morphed into a completely different dish. This will be on the regular addition to the menu plans!
2 T. olive oil
1 large white onion, chopped
1 (each) red, green and yellow bell pepper, chopped
1 T. minced garlic
2 bay leaves
1 lb. small white beans, rinsed, picked through and soaked in water to cover overnight
36 oz. shrimp stock
12 oz. water
1/2 t. cayenne
1 t. dried thyme
2 t. Creole seasoning
1/4 cup heavy cream
1 lb. medium shrimp, shelled, deveined and cut into thirds
Salt and freshly ground black pepper to taste
Parsley for garnish
Heat olive oil in a large Dutch oven over medium high heat. Add onions and cook, stirring occasionally, for 4 - 5 minutes.
Next add the bell peppers and the garlic.Give them a good stir to blend in with the onions and let them cook for 3 - 4 minutes just until they begin to soften.
Next add the shrimp stock and water and bring to a boil.
Drain the beans and add them to the Dutch oven.
Now reduce the heat to simmer, cover and let cook for 2 - 3 hours until the beans are soft. Stir them occasionally and add additional water, if needed.
When they beans are soft, take your potato masher and gently mash 5 or 6 times. This will make the beans creamy and help you get the consistency you want.
Now take your shrimp.....and cut them into thirds. You just want a nice bite size piece of shrimp.
Add these to the bean mixture and slowly stir them in. You can turn off the heat at this point. The heat from the beans will cook the shrimp. Slowly add in the heavy cream.
Taste and add more seasoning if you'd like a little more heat.
Serve over rice.
Adapted from Cafe Reconcile
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