115 oz can of cannellini beans, strained and rinsed
1shallotfinely diced (60 grams)
3small garlic clovesfinely minced
1dried chili or 1 tsp red pepper flakes
16ozmulti-colored cherry tomatoes
15mini sweet peppers sliced into ½” rings
2tspsaltdivided
1tspfresh cracked black pepperdivided
¾cupof waterdivided
1poundof peeled and deveined shrimptails removed
1tspsmoked paprika
1lemonjuiced (about 4 tbls)
2cupsof kale or spinach chopped85 grams
16oliveshalved (as garnish)
Basil chiffonadesas garnish
Instructions
Heat a large, tall walled skillet or dutch oven over medium high heat. Add the oil and then the beans. Spread beans out across the skillet and let sear for a few minutes, stirring occasionally.
Add the shallot, stir, and cook for a few minutes. Next add the garlic and the chili and cook for another minute.
Next, add the tomatoes, sweet peppers, 1 tsp of salt, ½ tsp of pepper, and a splash of water. Stir to combine and cook for about 3-5 minutes
Then, add another 1/2 cup of water and add shrimp in. Before mixing the shrimp in, season with remaining salt, pepper, and paprika, then fold the shrimp down into the mixture and cook for 2-3 minutes.
Stir in the lemon juice and the greens. Continue stirring the greens until they wilt down.