---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Fagioli E Gabmeri (Canellini Beans with Sauteed Shrimp)
  Categories: Appetizers, Cakes, Italian, Rice/grains
       Yield: 6 servings
  
       1 lb Dried white beans; * see
            -note
     1/3 c  Extra virgin olive oil;
            -divided
       2 lg Garlic cloves; peeled &
            -chopped
       1 oz Pancetta; chopped fine
       6 lg Fresh sage leaves; -or-
       1 ts Dried whole leaf sage
            Salt and black pepper; to ta
            -ste
       1    Tomato; core/peel/chop fine
       1 lb Medium shrimp; peeled &
            -deveined
  
   Recipe by: Tess Mercer <tess@NANOTHINC.COM>
   * such as cannellini, Great Northern or navy beans
   
   Note:  The beans in this recipe will need to be soaked overnight
   
   Put the beans in a non aluminum container and cover with 5 inches of codl
   water.  Soak overnight and then drain well.  Place them with all other
   ingredients except the salt (see note) and shrimp, in a pot that will
   comfortably hold them all.
   
   Pour enough cold water over the ingredients to cover them by about 3
   inches.
   Cook gently at a simmer for about 1 hour or more.  The liquid in the beans
   should be mostly absorbed by the time they finish cooking and the beans
   shoul dbe very moist and succulent.  Do not let them go dry.  Add the salt
   to taste.  Serve the beans hot, drizzled with olive oil; they are equally
   good at room temperature.
   
   Sautee the shrimp in the olive oil with a pinch of salt and pepper for
   about
   2 minutes, stirring often.  Do not overcook.  Serve the shrimp with warm
   beans or slightly chilled with room temperature beans.
   
   Note:  Adding salt to beans before they are fully cooked toughens them.
   
   Serves 6 to 8.
   
   NOTES:
   The beans are delicious without shrimp.  They make a tasty accompaniment
   to
   roast or grilled meat, fowl or fish.  If you increase the amount of
   cooking
   water, you an have a delectable baean soup.
   
   (all recipes (c) Carlo Middione - Vivande Ristorante, as printed in SF
   Examiner Epicure, 4/26/95)
  
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