Cannellini Beans With Seafood
Stretch Your Seafood
A few simple ingredients make up this hearty one-pot meal. The recipe below is for two servings, but it makes a great two-day meal for one person (or double or triple it for more servings).
Canned cannellini beans are widely available and inexpensive. You will find them the supermarket with the other beans, as well as in the Hispanic and Italian food sections. They are sometimes referred to as "white kidney beans."
You may serve this dish as a hearty soup—as it forms a delicious liquid—or you might want to plate it and serve it with crusty Italian bread to sop up the liquid.
This dish has distinctive Italian-style flavors. The savory touch comes from the addition of anchovy paste. For those of you who think you don't like anchovies, bear with me. You won't get a fishy taste from the addition of a tablespoon of anchovy paste. It will just add a savory quality to the dish. As I don't use anchovy paste often, I buy it in a tube and store it in the refrigerator. It keeps for a very long time.
- 1/4 cup olive oil
- 20 cherry or grape tomatos
- 1/2 cup white wine or cooking wine
- 2 cloves garlic, finely chopped
- 15 ounce can cannellini beans
- 1/2 teaspoon salt
- 1/4 teaspoon pepper, ground
- 1/4 cup parsley, chopped
- 1 tablespoon anchovy paste
- 18 bay scallops or (10 peeled and deveined shrimp, fresh or defrosted
- 1/2 lemon, squeezed
- 1 tablespoon parmesan cheese, grated
- In a heavy pot, over medium heat, add olive oil. When heated add tomatoes and stir occasionally until the tomatoes start to blister and the skin softens. (About 5 minutes). With a potato masher or heavy spoon, break up the tomatoes. Add white wine and stir.
- Add garlic and let soften about 2 minutes. Add cannellini beans with the liquid in the can and salt and pepper. Stir and bring to a simmer.
- Add parsley, anchovy paste and scallops. Stir. Bring to a simmer again and cook about 3 minutes until scallops are hot and cooked.*
- *10 medium shelled and deveined shrimp may be substituted for the scallops. Cook the shrimp until they turn pink.
- Squeeze the juice of 1/2 lemon and stir. Remove from heat. Plate in two servings and grate parmesan cheese on top.
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© 2018 Ellen Gregory