Recipe by Buster's friend
This lovely slow cooked one pot stew is perfect for the earliest of the dandilion greens when it is still cold & raw. From the Tribune's Food & Drink Weekly Guide.
- 3 tablespoons olive oil, divided
- 1⁄4 lb pancetta, diced (or Spanish chorizo)
- 1 onion, diced (about 1 cup)
- 4 garlic cloves, minced, divided
- 1 lb great northern bean, dried
- 7 cups water
- salt, to taste
- 1 lb shrimp, peeled medium
- 1 teaspoon paprika (pimentÃƒ n de la vera)
- 1⁄4 teaspoon cumin, ground
- 1 bunch dandelion greens, chopped (or Swiss chard, mustard greens or kale)
- sherry wine vinegar, to taste
Directions See How It's Made
- Heat the oven to 350 degrees.
- Heat 2 Tbsps. olive oil in a Dutch oven over medium heat. Add the pancetta and cook, stirring frequently, until it begins to brown and render its fat, about 3 minutes. Add the onion and cook until soft, about 5 minutes. Add 3 cloves of minced garlic (about 2 Tbsps.) and cook until fragrant, about 3 minutes.
- Add the dried beans and water, cover tightly and bring to a simmer. When the water is simmering, stir and place in the oven. Bake for 1 hour before stirring in 1 teaspoon of salt. Cover again and return to the oven to cook, stirring occasionally, until the beans are tender, about 1 1/2 to 2 hours total.
- Meanwhile, season the shrimp with the pimentón, ground cumin, the remaining 1 clove minced garlic and one-half teaspoons of salt. Heat a medium nonstick skillet over medium-high heat, add 1 tablespoons olive oil and, when it is very hot, add the shrimp. Cook, stirring constantly, until the shrimp are bright red on the outside and firm, about 3 minutes. Remove from heat and reserve.
- When the beans are tender, stir the shrimp and the chopped dandelion greens into the stew. Cook just long enough to wilt the greens, about 5 minutes. Season to taste, adding first salt and then the sherry vinegar, adding it about one-fourth teaspoons at a time. It will take only about 1 teaspoons total. The stew shouldn't taste noticeably sour, just more complex.