Ingredients
Beans:
2 cups dried white beans
2 fresh sage leaves
1 clove garlic, peeled
2 teaspoons sea salt, preferable gray
Shrimp
1/4 cup plus 2 tablespoons extra virgin olive oil
16 large shrimp, peeled, (tails left on) and deveined
Sea salt-gray
1 small serrano chili, thinly sliced
1 tablespoon sliced garlic
1 cup peeled, seeded and diced fresh tomato
1/2 cup whole basil leaves
1 tablespoon lemon juice
1 tablespoon chopped Italian parsley
More olive oil for drizzling
Preparation
Place the dried beans in a saucepan with cold water to cover by 2 inches. Bring to a boil. Cover, remove from the heat and let stand 1 hour, then drain. Add cold water to cover by 2 inches. Add the sage and garlic and slowly bring to a simmer. Simmer gently, uncovered, for about 20 minutes, then add the salt. Continue simmering gently until the beans are tender; the timing will vary depending on the age of the beans. Cool in the cooking liquid, then refrigerate for up to 3 days.
Put 2 cups of cooked beans in a saucepan with just enough of their cooking liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a simmer. Keep them warm while you perpare the shrimp. Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the chili and garlic to the pan and saute until the garlic browns. Add the tomato and basil and stir briefly, then add the lemon juice. cook for about 1 minute, then stir in the parsley and the shrimp. Toss well and cook briefly to reheat the shrimp.
Spoon the beans on a platter or individual plates. Drizzle them with olive oil then top with the shrimp.
