White Beans and Shrimp
Great Northern beans simmered with smoked bacon and South Louisiana seasonings, finished with plump Gulf shrimp and served over long-grain rice.
Prep Time 30 minutes
Cook Time 3 hours
Total Time 4 hours 30 minutes
Here's What You Need
- 1 ½ pounds raw medium to medium-large shrimp - peeled and deveined
- 4 slices smoked bacon - chopped
- 1 pound dried Great Northern beans
- 1 medium yellow onion - chopped
- ½ medium green bell pepper - chopped
- 2 celery stalks - chopped
- 5 garlic cloves - chopped
- 6 cups shrimp or chicken stock - plus more as needed
- ½ teaspoon liquid crab boil
- Kosher salt - to taste
Herb and Spice Blend
- 1 tablespoon Creole seasoning - plus additional for the shrimp
- 1 teaspoon dried basil
- 1 teaspoon dried oregano - optional
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 2 bay leaves
For Serving
- Cooked long-grain white rice
- Chopped parsley or green onions - optional
Here's What You Do
- Soak the beans using the one-hour quick-soak method or the overnight method. Drain the beans before cooking.
- Rinse the peeled and deveined shrimp. Pat them dry, season lightly with additional Creole seasoning, and set aside.
- Chop and measure the remaining ingredients. Combine the Creole seasoning, basil, oregano, thyme, and black pepper. Keep the bay leaves separate.
- Place the bacon in a cold Dutch oven. Cook over medium heat until most of the fat has rendered.
- Reduce the heat and add the onion, bell pepper, and celery. Sauté until the vegetables soften and begin to brown, about 6 minutes.
- Increase the heat slightly. Add the garlic, bay leaves, and about two-thirds of the Herb and Spice Blend. Stir until aromatic, about 2 to 3 minutes.
- Add the drained beans and stir until thoroughly coated with the bacon fat, vegetables, and seasonings. Sauté for 4 to 5 minutes.
- Add a small amount of stock to deglaze the Dutch oven, if needed, scraping up the browned bits from the bottom.
- Add the remaining stock and liquid crab boil. Bring to a full boil, reduce to a heavy simmer, and cook uncovered for about 5 minutes.
- Reduce the heat to a gentle simmer and cover the Dutch oven. Cook for 2 to 3 hours, stirring occasionally. Add more stock as needed to prevent the beans from drying out or sticking.
- Begin checking the beans after about 2 hours. They are done when tender and creamy inside but mostly retain their shape. If the beans are tender but the sauce is too thin, uncover the Dutch oven only long enough to reach the desired consistency without overcooking the beans.
- Stir in the remaining Herb and Spice Blend. Taste before adding kosher salt because the bacon, stock, Creole seasoning, and liquid crab boil may already provide enough salt.
- Add the shrimp a few at a time and fold them gently into the beans. Maintain a gentle simmer only until the shrimp are opaque and cooked through.
- Remove the Dutch oven from the heat as soon as the shrimp are done. Taste and adjust the salt if needed. Remove the bay leaves and serve over long-grain white rice.
Notes
Refer to the full article, White Beans and Shrimp, for step-by-step photos, Ingredient Notes and substitutions, FAQs, serving suggestions, and leftover guidance.
Fresh or frozen raw shrimp will work. Thaw frozen shrimp completely, then peel and devein as necessary. If purchasing head-on, shell-on shrimp, buy extra to account for what will be removed. Save the heads and shells for homemade shrimp stock.
Dried Great Northern beans provide a mild flavor and creamy texture while retaining their shape. Dried Navy beans may be substituted. Canned beans are already cooked and are not a direct substitute; they require substantially less stock and cooking time.
Soaking is part of the tested method and helps the beans cook more evenly and predictably. The one-hour quick-soak and overnight methods both work.
Homemade shrimp stock provides the deepest seafood flavor. Homemade chicken stock or low-sodium commercial chicken stock may be substituted.
Liquid crab boil is highly concentrated. Measure it carefully and taste the beans before adding more. Cayenne pepper can provide heat if liquid crab boil is unavailable, but it will not duplicate its distinctive flavor.
I use salt-free, MSG-free Le Bon Papa Creole Seasoning. If your seasoning blend contains salt, reduce the kosher salt added at the end and adjust to taste.
Fresh garlic is recommended. Substitute 1¼ teaspoons of granulated garlic for the 5 fresh cloves if necessary.
Nutrition
Calories: 228kcal | Carbohydrates: 27g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 764mg | Potassium: 753mg | Fiber: 8g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 7mg | Calcium: 147mg | Iron: 3mg
