What a Crock!: White Beans and Shrimp

White bean recipes are popular in Louisiana, and the slow cooker is a good option for cooking dried beans.

As a rule, most dried beans need to be soaked overnight. Put the package of beans out on the counter as a reminder to do so before going to bed. What better to add to a good pot of white beans than shrimp? How wrong can one go with those two as main ingredients? Naturally, the shrimp do not need to cook as long as the beans, but the beans’ long cooking time allows time to merge the flavors of other ingredients. Onions, celery and seasonings add to the overall taste of the beans.

Add the shrimp during the last hour of cooking; they will be done when they turn pink in color. Setting the cooker on High will ensure the seafood gets to the proper temperature quickly. A large slow cooker, about 5 to 6 quarts, should be used when preparing the White Beans and Shrimp recipe.

If you have a smaller cooker, halve the recipe. Use the same amount of tomatoes and andouille called for. Serve with French bread and a salad. Chances are you’ll have some great leftovers for another night as well.

Julie Kay is a columnist for The Advocate. She can be reached at juliekay1@cox.net.