Dried beans are an economical and better tasting alternative to using those from a can (which are admittedly a convenient and certainly appropriate shortcut), and they don't take much hands on time to prepare. Just pop them in a bowl with cold water to cover and let soak for a day or two before draining and cooking. A pressure cooker reduces the cooking time significantly. In this dish, the beans are simmered with sauteed shrimp just before serving.
- 400 dried beans (grs small, feijocas)
- 600 shrimp (size 20/30)
- 1 onions
- 1 clove garlic
- 1 bay leaf
- 3 tomatoes
- 3 tablespoons tomato paste
- 3 cooking water (ladles of, feijocas)
- salt (to taste)
- chopped fresh cilantro (to taste)
- Let the mall beans soak in water for one day.
- Bake in a pressure cooker for about 25 minutes after the valve start giving "sign" and low the fire.
- In a large pan, sauté with a little olive oil, the onion, and the chopped garlic along with the bay leaf.
- Add the chopped tomatoes free from skin and seeds and tomato pulp.
- Leave for a few minutes.
- Add the shrimp and cook until they are with a compact color.
- Add the runner beans and the cooking water (3 ladles).
- Season with salt and heat through.
- Serve with chopped fresh coriander and white rice.