Alaskan Spot Prawns With Cannellini Beans

Recipe Ingredients

1 cup	160g / 5.6oz	Dried cannellini beans
1		Carrot
1		Celery rib
1		Onion - cut in half
		Extra-virgin olive oil
3		Garlic cloves - chopped
2 teaspoons	10ml	Freshly-chopped rosemary
12		Alaskan Spot Prawns - heads on (any large fresh prawns can be substituted)
5		Roma tomatoes - peeled, diced
1 tablespoon	15ml	Freshly chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Cover the cannellini beans with water and soak overnight and drain. In a large saucepan, combine soaked beans, carrot, celery, and onion and enough water to cover. Cover and simmer until tender, about 1 hour.

In a large saute pan, heat 1 tablespoon of olive oil. Saute the garlic, rosemary and prawns. When almost finished, stir in the tomatoes, parsley, salt and pepper and beans. Cook until prawns just turn pink. Serve immediately. Finish with some extra-virgin olive oil and garnish with fresh rosemary.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Odette Fada, Chef at San Domenico, New York City - From the TV FOOD NETWORK - (Show # CL-8925)

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