Cook your beans: Add dried beans (preferably soaked the night before) to a large pot and cover with about 2 inches of water. Bring to a boil, then reduce heat and simmer, partially covering the pot. Cook until tender (see quick guide for cooking beans).
Preheat broiler. Add 2 tablespoons of oil in a large, ovenproof skillet. Heat over medium temperature. Add minced garlic from 1 clove, chiles, and bay leaf. Cook, stirring constantly until fragrant (~1 min), making sure not to burn the garlic. Add tomato and season with salt and pepper. Cook, stir, and use the back of a wooden spoon to smash the tomato, until the tomato is broken down (~5 min) into a thick sauce.
Add tomato paste. Cook, stirring constantly, until paste is caramelized and a deep shade of red (~3-4 min). Stir in the cooked beans and broth. Bring to a brisk simmer and cook until the liquid is reduced and thickens up a bit (~3-4 min). Season with salt and pepper.
In a separate, medium sized bowl, add the remaining 2 cloves of minced garlic, 2 tablespoons olive oil, and shrimp. Season with salt and pepper and mix well together. Then add the seasoned shrimp to the tomato and bean mixture in an even layer.
Place the skillet in the oven and broil until the shrimp are cooked through (~3 min). Once ready, remove from the oven, and drizzle remaining 2 tablespoons olive oil and garnish with parsley.
Serve with grilled bread, if desired, and enjoy!
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