Mediterranean Mondays - Mediterranean White Bean & Shrimp Stew

We're continuing our Mediterranean Mondays theme.  Fall is in the air and this is such a comforting AND healthy stew.  It could easily be adapted for the crock pot by adding the shrimp during the last 15 minutes or so of cooking.  You can either use store bought sun dried tomatoes or if you have a little time follow my recipe here to make your own roasted Roma tomatoes.  I removed 3/4 cup of my frozen roasted Romas and added enough olive oil to cover them for about an hour.  You can then use THAT oil to begin this recipe.  Was that confusing enough?  :)  Allow enough time to soak the beans either overnight or for a few hours before beginning to cook the stew.

3 cups small white beans (picked over and sorted through)

3 T. olive oil

2 medium yellow onions, chopped

1/2 - 3/4 cup sun dried tomatoes or roasted Roma tomatoes

4 cloves garlic, finely chopped

8 cups chicken stock

1 bay leaf

1/2 T. finely chopped rosemary

1 t. dried oregano

1 1/2 lbs. medium shrimp, peeled and deveined

1 t. McCormick Mediterranean Seasoning Blend

a few grinds of black pepper

1 T. finely chopped basil

Soak the beans overnight in enough water to cover by 2 inches.  Drain.  Set aside.

Add olive oil over medium heat in a 5 quart Dutch oven.  Add onions and, stirring occasionally, let cook until softened, about 5 - 7 minutes.  Add tomatoes and garlic and let them begin to caramelize slightly.  This will add a great richness to the tomatoes if you let them cook for a few minutes before adding liquid.

Add the beans to the pot along with the chicken stock, bay leaf, rosemary and oregano.  Lower the heat to low and cover pot about halfway.  Check the stew every 30 minutes or so and stir.  You may need to add a little more chicken stock if liquid begins to cook away too fast before beans are able to cook through.

After a few hours the beans should be soft enough to take the back of your spoon and press some against the side of your Dutch oven.  This will allow the beans themselves to help thicken the stew.  

When the beans are soft and completely cooked, add the prepared shrimp.  As soon as the shrimp turn pink and opaque, they are done.  Taste and add the Mediterranean seasoning blend and pepper to taste.  

Remove the bay leaf before serving.  Add basil to each individual bowl with a drizzle of olive oil on top if you'd like.