Warm Shrimp and Beans

• 1/2 pound dried cannellini beans
• Salt and freshly ground black pepper
• 7 tablespoons extra-virgin olive oil
• 20 jumbo shrimp, shelled and deveined
• 2 large garlic cloves, chopped
• 1 tablespoon chopped fresh rosemary leaves
• 1 cup diced ripe tomatoes

1. Cover beans with cold water to a depth of 2 inches above the beans.
2. Soak for 4 hours or overnight.
3. Drain the beans and place in a saucepan.
4. Cover with cold water to a depth of 2 inches above the beans, bring to a boil, skim the surface, then lower the heat to medium.
5. Cook the beans until they are tender, about 45 minutes.
6. Drain, reserving 1/3 cup of the cooking liquid.
7. Season the beans with salt and pepper to taste.
8. Have four plates ready.
9. Heat 2 tablespoons of the oil in a large skillet, add the shrimp and stir in the oil until golden on both sides, approximately 2 to 3 minutes.
10. Add the garlic, rosemary, tomatoes, beans, reserved 1/3 cup of liquid from the beans and salt and pepper to taste.
11. Cook, stirring gently for 2 minutes.
12. Remove from heat and add remaining oil.
13. Divide among the plates, arranging five shrimp on each like spokes of a wheel and mounding the bean mixture in the center.
14. Serve.

beans, salt, extravirgin olive oil, jumbo shrimp, garlic, rosemary, tomatoes

Taken from cooking.nytimes.com/recipes/7802 (may not work)