White Bean and Shrimp Stew

It's amazing what you can whip up with something as simple as a package of dried beans. A variety of dried beans can be a lifesaver when it comes to meal planning.  They can be prepared by the "old fashioned method" with a good Dutch oven, a slow cooker, or with a pressure cooker.

With plenty of time to cook this past weekend, I opted for the stove top and my favorite 5-quart Le Creuset Dutch oven.

1 lb. dried navy beans, sorted and rinsed

6 - 8 cups chicken stock

1 large yellow onion, chopped

3 ribs celery, sliced

3 medium carrots, peeled and diced

1/2 cup sun-dried tomatoes, thinly sliced

3 cloves garlic, minced

2 bay leaves

3 cups baby spinach leaves

1 lb. medium shrimp, shelled and deveined

salt and pepper to taste

olive oil for drizzling on top when serving

Place beans in the Dutch oven and add chicken stock.  Bring to a boil and then lower heat to a simmer.  Add vegetables, garlic, and bay leaves.  Stir to combine.  Cover and stir occasionally.  Let cook for several hours until beans are tender.  Add more chicken stock or water if liquid evaporates too quickly.

When beans are tender and cooked through, add spinach leaves and shrimp.  Cook until spinach is wilted and shrimp are pink and opaque.  Remove bay leaves.

Taste and season with salt and pepper.  Ladle into bowls and drizzle with olive oil.  

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