Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put your soul in a dishwasher!"
-Masaharu Morimoto

The refrigerator light goes on...

This bean recipe is based on the Spanish homestyle beans called Poches. That's it, they are simply beans when you see them on the menu. Simple, flavorful, lightly herbed beans. They make the perfect complement to the smoky, sweet shrimp. The dish is good served cold the next day!.


This lovely spicy red powder is ground from mild to piquant peppers in the Capsicum family. The most common used to make paprika is the dried tomato pepper, which is closely related to other peppers, such as sweet peppers and jalapenos.

Paprikas on the market today come from as disparate locations as California, Spain, Chile and Hungary. It is Hungarian paprika that has become the most famous and most feel is the best quality. Cultivation began in the 17th century and the spice quickly became a staple of the Hungarian diet.

The aromatic flavor of the raw tomato pepper is between that of sweet and hot peppers. Drying and grinding creates a complex, pungent spice that is both spicy and sweet. The spice rack in your grocery store will carry a milder variety, while the spicier paprikas are found in gourmet groceries and online.

The powder is a great garnish and, when I was growing up, the main use was on deviled eggs. The true subtlety of its flavor and color is released with heating. Add the spice later in a dish, as the high sugar content will easily caramelize with direct heat.


White Beans with Smoked Paprika Shrimp

Servings = 4 | Serving size =2 cups beans with 4 ounces shrimp

Cooking Time = 120 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe can be divisible by 2.

This recipe makes great leftovers. Serve cold or reheat gently to avoid overcooking the shrimp.

2 Tbsp olive oil (divided)
2 cloves garlic (minced)
1 large onion (diced)
1 medium rib celery (diced)
1 medium green bell pepper (diced)
2 15 ounce can no salt added white beans (drained and rinsed)
1 tsp dried thyme
3 cups water
1/4 tsp salt
fresh ground black pepper (to taste)
1 tsp honey
1/2 cup white wine
2 tsp smoked paprika
16 ounces shrimp (peeled and deveined)

White Beans with Smoked Paprika Shrimp
Place 2 teaspoons of the olive oil in a medium stock pot over meeting high heat.

Add the garlic and cook, stirring continuously, for 1 minute.

Add the onion and cook for 5 minutes. Stir frequently.

Add the celery and cook for 2 minutes. Stir frequently.

Add the bell pepper and cook for two minutes. Stir frequently.

Add the beans, thyme, water, salt, pepper, honey and vinegar. Stir well.

Reduce the heat until the beans are simmering.

Simmer for 75 minutes. Stir occasionally.

When the beans are done place a large skillet over medium high heat.

Add the remaining 4 teaspoons of the olive oil to the pan.

Add the smoked paprika to the pan and cook for about 1 minute.

Add the shrimp and cook for 8 to 10 minutes. Toss frequently.

Remove the shrimp to a warm plate and add the white wine. Cook for about 4 minutes, whisking to deglaze the pan.

Add the butter and whisk until melted and well blended.

Serve the cooked shrimp over the beans topped with the sauce.

Nutrition Facts

Serving size = 2 cups beans with 4 ounces shrimp

Servings = 4


Amount Per Serving

Calories 452 Calories from Fat 106
  % Daily Value
Total Fat 12g 20%
    Saturated Fat 2g 10%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 177mg 58%
Sodium 475mg 20%
Total Carbohydrates 47g 15%
    Dietary Fiber 16g 58%
    Sugars 6g  
Protein 36g  
Vitamin A 19% Vitamin C 56%
Calcium 20% Iron 42%
Vitamin K 14 mcg Potassium 1079 mg
Magnesium 150 mg