White Beans with Shrimp

This is pure comfort food.  I like white beans more than red beans.  The shrimp are like icing on the cake. 

Ingredients:

• 1 lb. of great northern white beans
• 3 T. vegetable oil
• ½  lb. of cured ham, diced
• 2 large onions, finely chopped
• 1 bell pepper, finely chopped
• 3 ribs of celery, finely chopped
• 6 cloves of garlic, minced
• 1 t. thyme
• 2 bay leaves
• 6 C. shrimp stock or chicken stock
• 2 C. water
• 1 T. of Tony Chachere’s Creole Seasoning
• 2 t. kosher salt
• ½ t. ground black pepper
• ¼ t. cayenne pepper
• ¼ C. Crystal hot sauce
• 3 lbs. of medium shrimp, peeled and deveined
• ¼ C. chopped green onion tops
• Cooked white or brown rice

Directions:

1. Rinse the beans in cold water and let them sit in about 6 C. of water overnight
2. In a Dutch oven, heat the oil over medium-high heat and add the cubed ham
3. Cook for about 5 minutes
4. Then add the onions, bell pepper, and celery and cook for about 10 minutes
5. Add the garlic and cook for 1 minute
6. Add the thyme and  bay leaves, stir
7. Add the beans (that have been drained) and stock, then bring to a boil
8. Reduce the heat to a simmer and cook for 3 hours
9. Toss the peeled shrimp with 1 ½ t. of Tony’s and 1 t. of salt
10. Add the remaining salt, Tony’s, black pepper, cayenne pepper and hot sauce to the beans
11. Stir the beans well
12. Remove the pot from the heat
13. Remove 4 C. of beans and puree in a blender
14. Add them back to the pot and stir
15. Add the shrimp and green onions to the pot
16. Stir and cover for 7 minutes
17. Serve with hot rice

Tips and Tricks:

• You can make your own shrimp or chicken stock.  It is easy! Follow my link to find out how I make mine.  
• The ham is optional.  I think it needs the flavor of the ham, but if you want this for a Friday in Lent or you aren’t a ham fan it is not necessary.