Soup for Winter. Snowcap Heirloom Beans with Shrimp, Green Olives, and Lime with Homemade Corn Tortillas
Servings: 6
Ingredients
- 1 pound peeled deveined large shrimp (maintain shells)
- olive oil
- 2-4 ounces pancetta finely diced
- 2 red chili peppers seeded diced
- 2 carrots chopped
- 3 celery chopped
- 1 onion diced
- 2 garlic cloves finely diced
- 8 cups chicken broth or vegetable broth
- 1 pound cooked beans see below in notes
- hot sauce
- salt and pepper
- sliced Spanish olives
- chopped fresh tomato
- lime wedges
- chopped Italian parsley for garnish
Instructions
- In separate small pan, boil two cups of water with shrimp shells. Drain, and reserve.
- Saute pancetta in olive oil, rendering the fat.
- Add vegetables until softened.
- Add garlic cloves. Saute for a minute. Add in chicken broth, and shrimp broth.
- Add beans and continue to cook until soup is simmering, about 30 minutes,
- At this time, use an emulsion blender to blend some of the beans to a puree to bring creaminess. You may need to add in extra water also. It should still be a soup, not a stew.
- Add in shrimp and continue to cook until shrimp are pink.
- Serve with garnish of, olives, tomatoes and lime, sprinkling of parsley, and corn tortillas or crusty bread.
- Season as needed with salt, pepper and hot sauce.
Notes
Cooking Beans
Prep time: Six hours or overnight
Cook Time: 60-90 minutes 1 pound snowcap beans (you can substitute another meaty bean such as white beans or cranberry beans}
1 carrot, roughly chopped
1/2 onion, roughly chopped
1 celery, roughly chopped
2 cloves garlic, peeled, whole
Sprig thyme
(do not salt while cooking) Instructions
Soak beans overnight or at least six hours.
Drain, rinse, put in fresh water in large pot with vegetables.
Bring to boil, and then simmer for 1 hour or until soft.
Prep time: Six hours or overnight
Cook Time: 60-90 minutes 1 pound snowcap beans (you can substitute another meaty bean such as white beans or cranberry beans}
1 carrot, roughly chopped
1/2 onion, roughly chopped
1 celery, roughly chopped
2 cloves garlic, peeled, whole
Sprig thyme
(do not salt while cooking) Instructions
Soak beans overnight or at least six hours.
Drain, rinse, put in fresh water in large pot with vegetables.
Bring to boil, and then simmer for 1 hour or until soft.