Serves 6 or more

Notes

This is a favorite of mine and I am sure it will become one of your family as well. I serve this dish at all of my family gatherings, especially when I am putting out a spread of salads, cheese, and sliced prosciutto. It is great when made with fresh cranberry and fava beans in spring, but it is equally good when made with cooked dried beans or for that matter with other legumes like ceci beans (chickpeas) and lentils. Both options are here, so you can make it any time.

Ingredients

  • 1 pound fresh fava beans, shelled
  • 1 pound fresh cranberry beans, shelled
  • ½ small onion
  • 2 fresh or dried bay leaves
  • 1 small carrot, sliced
  • 1 rib celery, cubed
  • 1 pound large (about 14-20) shrimp, shelled except for fantails, and deveined
  • 3 tablespoons olive oil
  • 3 tablespoons wine vinegar
  • ¼ teaspoon salt
  • Freshly ground pepper to taste
  • NOTE: If you are using dried beans, use this variation with cannellini beans; the recipe will be delicious with just dried beans as well.
  • 1 pound dried Tuscan cannelini beans or other small white beans, such as baby Lima or Great Northern, picked over and rinsed
  • 2 fresh or dried bay leaves
  • 1 teaspoon of salt
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Directions

If using dried cannellini beans instead of fresh cranberry beans: place the dried beans in a medium-size bowl and pour in enough cool water to cover by 4 inches. Soak the beans in a cool place for at least 8 hours, or overnight for best results. Drain the beans and place them in a medium-size saucepan. Pour in enough cold water to cover them generously and add the bay leaves. Bring the water to a boil over high heat. Bring the pot to a simmer and cook the beans until tender, 40 to 60 minutes. Season the beans with salt about 10 minutes before the end of cooking. Drain the beans, remove the bay leaves, and let the beans cool to room temperature.

If using fresh beans: Fill two separate pans with boiling water. Pour in the fresh beans and cook until tender, about 4 and 8 minutes for the favas and cranberry beans respectively. Drain and refresh the beans under cold running water, and remove the outer skins from the favas.

Boil the onion, bay leaves, carrot, celery, and 6 cups of water in a medium saucepan for 20 minutes. Add the shrimp and cook just until they have just turned opaque, about 1 minute. Remove and drain the shrimp and allow them to cool.

Whisk together the olive oil, vinegar, and salt and pepper in a serving bowl. Add the beans and shrimp and toss to coat the ingredients completely. Serve the salad warm.

Lidia’s Favorite Recipes

Cookbook

Lidia’s Favorite Recipes

Buy now