Recipe - Stew Of Shrimp And Runner Beans

3 pound Headon shrimp
(or 2 lbs headoff shrimp
Or 1 Three fourths lbs cooked peeled
shrimp)
2 tablespoon Minced garlic
1 tablespoon Olive oil
Salt
One half pound Dried mauve runner beans;
see * Note
4 cup Water
1 Dried chipotle chile
2 tablespoon Butter
1 pound Plum tomatoes; peeled,
seeded,
And chopped
Freshly ground black pepper
2/3 cup Torn basil leaves

* Note: Any dried bean can be substituted, preferably those with nuttier
flavorsrunner beans, chestnut beans, black beans, etc. In a pinch, it
would even be good with pintos.

Remove heads from shrimp, peel and, if necessary, remove black sandy vein
in back. Place shrimp in plastic bag with 1 teaspoon minced garlic, olive
oil and One fourth teaspoon salt. Mix well, seal tightly and refrigerate at least
1 hour. In medium pot, combine beans, water, chipotle, 1 teaspoon salt and
1 tablespoon minced garlic. Bring to boil on top of stove, cover tightly
and bake at 350 degrees until tender, about 1 One half hours. Check from time to
time to make sure water has not evaporated. When almost ready to serve,
drain beans (reserving liquid, if desired, to use in soups). Heat butter
and remaining 2 teaspoons minced garlic in large skillet. When garlic is
fragrant, add shrimp and cook until opaque, about 2 minutes. Remove to bowl
with slotted spoon, add tomatoes and cook, stirring, until they soften,
about 2 minutes. If there is much liquid in bottom of pan, boil quickly to
reduce juices. Return shrimp to pan. Add beans and heat through, about 3
minutes. Remove from heat, season to taste with salt and pepper and stir in
basil. Serve immediately. Yields 8 appetizer or 6 maincourse