Shrimp And Beans

• 4 cups cooked beans - cannelini are best if buying canned beans. I use 2 pints of cranberry beans that I canned last summer
• 1 tablespoon rosemary, minced
• 3 garlic cloves, minced
• 1/2 cup olive oil
• 1 pound shrimp - about 20-25, cleaned and deveined - take the time to devein the shrimp, not only are you cleaning it but the shrimp looks so much nicer cooked - oxo makes a great tool for it
• Salt, to taste
• 1 Chile de arbol, crumbled
• 8-10 plum tomoatoes, chopped

1. Cook beans according to directions or, if using canned beans, drain and retain 1/2 cup liquid. If using dried beans, retain 1/2 cup cooking liquid. If using canned, I usually rinse two cans of the beans and add the third can without rinsing.
2. In a 12" skillet, preferably cast iron, heat 2 tbsp. olive oil and saute shrimp until cooked, about four minutes.
3. Add garlic, crumbled chile de arbol, rosemary, tomatoes, cooked beans and reserved cooking liquid. Cook 5 more minutes until warmed through and bubbling.
4. Remove from heat and add remaining olive oil. Salt to taste and serve.

cannelini, rosemary, garlic, olive oil, shrimp, salt, arbol, tomoatoes

Taken from food52.com/recipes/25872-shrimp-and-beans (may not work)