Been doing a fair amount of indoor cooking and a pot of beans always seems to be brewing in my winter kitchen. As mentioned in the Rancho Gordo thread, I began with RG Royal Corona white beans but had some issues in the soaking stage which precluded their use. Instead I switched to Marcellas and didn't miss a beat as far as this recipe is concerned.
There are a lot of flavor components to this dish which really elevates it to more of a stew rather than a bowl of bean soup. The recipe could be tweaked to include additional liquid but being stew like worked really well. Give this one a try if you're looking for a hearty bowl of beans and seafood when the weather says its time to cook indoors.
Recipe inspiration courtesy of RanchoGordo.com with additional ingredient adjustments.
Ingredients
1 pound medium shrimp (shelled and de-veined)
1 cup dried Rancho Gordo white beans such as Marcellas or Royal Coronas
6 ounces Italian sausage
1 smoked ham hock or Cajun tasso
4-5 cloves garlic, chopped fine
1/2 white onion, diced fine
2 carrots, diced fine
2 celery stalks, diced fine
4 Tbsp. butter
1 cup arugula
Cajun seasoning like Tony C's, to taste
Extra virgin olive oil
1 cup reserved bean cooking liquid
1 cup white wine like Sauvignon Blanc
Directions
Pre-soak the beans in 4 cups water for 4 hours or up to overnight. Drain beans.
In a large pot add the beans, the ham hock and/or tasso, and 4 cups of fresh, salted water (1 tablespoon). Bring to an initial boil then reduce to a simmer cooking until tender. Drain and let cool in a covered pot. Reserve 1-2 cups of the cooking liquid. Remove the ham to a cutting board and cut into a fine dice.
In a large sauté pan, render sausage in 1-2 tablespoons of oil until browned. Add to that the diced ham and continue to cook until done. Remove the sausage/ham mixture to a bowl and set aside.
Meanwhile, generously season the shrimp. Add some additional oil to the pan used to cook the sausage/ham or drizzle with olive oil and grill on high heat . Cook either way to no more than 2 minutes per side, avoiding over cooking. When done set those aside with the sausage/ham mixture.
To the pan next add the onions, carrots, celery and garlic, and cook until tender. Add about 1/2 cup of the reserved bean water and 1/2 cup of the wine to the mix. Reduce by about one third until fully emulsified.
Return the beans to the vegetable mixture and stir to incorporate. Add another 1/2 cup of both bean water and wine to the consistency desired. Next add the reserved shrimp to the mixture and continue to incorporate. Add more liquid if the mixture begins to tighten up. Finally, add the butter and take off heat. When butter is melted, add arugula stirring until wilted and again fully incorporated. .
Place the final stew in serving bowls and top with some grated cheese. Enjoy !!
Troutman wishes you a Happy New Year 2024 and as always is outta here !!!
There are a lot of flavor components to this dish which really elevates it to more of a stew rather than a bowl of bean soup. The recipe could be tweaked to include additional liquid but being stew like worked really well. Give this one a try if you're looking for a hearty bowl of beans and seafood when the weather says its time to cook indoors.
Recipe inspiration courtesy of RanchoGordo.com with additional ingredient adjustments.
Ingredients
1 pound medium shrimp (shelled and de-veined)
1 cup dried Rancho Gordo white beans such as Marcellas or Royal Coronas
6 ounces Italian sausage
1 smoked ham hock or Cajun tasso
4-5 cloves garlic, chopped fine
1/2 white onion, diced fine
2 carrots, diced fine
2 celery stalks, diced fine
4 Tbsp. butter
1 cup arugula
Cajun seasoning like Tony C's, to taste
Extra virgin olive oil
1 cup reserved bean cooking liquid
1 cup white wine like Sauvignon Blanc
Directions
Pre-soak the beans in 4 cups water for 4 hours or up to overnight. Drain beans.
In a large pot add the beans, the ham hock and/or tasso, and 4 cups of fresh, salted water (1 tablespoon). Bring to an initial boil then reduce to a simmer cooking until tender. Drain and let cool in a covered pot. Reserve 1-2 cups of the cooking liquid. Remove the ham to a cutting board and cut into a fine dice.
In a large sauté pan, render sausage in 1-2 tablespoons of oil until browned. Add to that the diced ham and continue to cook until done. Remove the sausage/ham mixture to a bowl and set aside.
Meanwhile, generously season the shrimp. Add some additional oil to the pan used to cook the sausage/ham or drizzle with olive oil and grill on high heat . Cook either way to no more than 2 minutes per side, avoiding over cooking. When done set those aside with the sausage/ham mixture.
To the pan next add the onions, carrots, celery and garlic, and cook until tender. Add about 1/2 cup of the reserved bean water and 1/2 cup of the wine to the mix. Reduce by about one third until fully emulsified.
Return the beans to the vegetable mixture and stir to incorporate. Add another 1/2 cup of both bean water and wine to the consistency desired. Next add the reserved shrimp to the mixture and continue to incorporate. Add more liquid if the mixture begins to tighten up. Finally, add the butter and take off heat. When butter is melted, add arugula stirring until wilted and again fully incorporated. .
Place the final stew in serving bowls and top with some grated cheese. Enjoy !!
Troutman wishes you a Happy New Year 2024 and as always is outta here !!!
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