Ingredients
2 lb. bacon
1 lb. dry cannellini beans (see Tips & Techniques)
1 white onion
1 bay leaf
3 clove garlic
Salt, to taste
1 lb. shrimp
1 c. loosely packed basil chiffonade
2 large tomatoes
Juice of 1 lemon
1/4 c. Extra virgin olive oil
Salt, to taste
Pepper, to taste
Preparation
Step 1Make the cannellini beans: Place bacon, beans, onion, bay leaf, and garlic in a large stockpot. Cover with water and bring to a boil and reduce to a simmer immediately. Simmer beans until al dente. Strain and remove bacon and bay leaf. Season with salt and store in a cool place.Step 2Make the salad: Bring a large stockpot of water to a boil. Add beans and shrimp to pot. Boil for 3 minutes. Strain off water and place shrimp and beans into a mixing bowl. Add remaining ingredients and mix. Season with salt and pepper and serve immediately.
