Recipe - Alaskan Spot Prawns With Cannellini Beans

1 cup Dried cannellini beans
1 Carrot
1 Rib celery
1 Onion; cut in half
Extra virgin olive oil
3 Cloves garlic; chopped
2 teaspoon Freshly chopped rosemary
12 Alaskan spot prawns; heads
on (any large fresh prawns
can be substituted)
5 Roma tomatoes; peeled and
minced
1 tablespoon Freshly chopped parsley
Salt
Pepper

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.

Yield: 2 servings

Recipe by: Cooking Live Show #CL8925 Posted to MCRecipe Digest V1 #693 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jul 26, 1997