*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers                       Italian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Dried White Beans -- * see
      1/3   c            Extra Virgin Olive Oil --
    2       lg           Garlic Cloves -- peeled &
    1       oz           Pancetta -- chopped fine
    6       lg           Fresh Sage Leaves -- -or-
    1       t            Dried Whole Leaf Sage
                         Salt And Black Pepper -- to
    1                    Tomato -- core/peel/chop
    1       lb           Medium Shrimp -- peeled &
   * such as cannellini, Great Northern or navy beans
   Note:  The beans in this recipe will need to be soaked
   Put the beans in a non aluminum container and cover
   with 5 inches of codl water.  Soak overnight and then
   drain well.  Place them with all other ingredients
   except the salt (see note) and shrimp, in a pot that
   will comfortably hold them all.
   Pour enough cold water over the ingredients to cover
   them by about 3 inches.
   Cook gently at a simmer for about 1 hour or more.  The
   liquid in the beans should be mostly absorbed by the
   time they finish cooking and the beans shoul dbe very
   moist and succulent.  Do not let them go dry.  Add the
   salt to taste.  Serve the beans hot, drizzled with
   olive oil; they are equally good at room temperature.
   Sautee the shrimp in the olive oil with a pinch of
   salt and pepper for about
   2 minutes, stirring often.  Do not overcook.  Serve
   the shrimp with warm beans or slightly chilled with
   room temperature beans.
   Note:  Adding salt to beans before they are fully
   cooked toughens them.
   Serves 6 to 8.
   The beans are delicious without shrimp.  They make a
   tasty accompaniment to roast or grilled meat, fowl or
   fish.  If you increase the amount of cooking water,
   you an have a delectable baean soup.
   (all recipes (c) Carlo Middione - Vivande Ristorante,
   as printed in SF Examiner Epicure, 4/26/95)
   Recipe By     : Tess Mercer <tess@NANOTHINC.COM>
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