This dish can be served hot, but is best at room temperature. Recipe adapted from Fine Cooking.
½ lb. dried cranberry beans, soaked
1 medium lemon
¼- ½ C olive oil
1 large shallot, diced small
1 clove garlic, minced
1 t ground coriander
Sea salt and pepper
1 lb. shrimp (raw or cooked), peeled and deveined
2 large handfuls baby spinach (4-6 ounces)
1 C thinly sliced radicchio
½ C fresh dill sprigs
Put the soaked beans in a 4-quart pot, add enough water to cover the beans by about an inch. Bring just to a boil over medium-high heat, reduce the heat to a gentle simmer and cook, partially covered until they begin to soften, about 30 minutes. Stir occasionally and add hot water if necessary to keep the beans submerged. Cook another 15-20 minutes, until tender. Drain the beans and let cook to room temperature. Zest the lemon peel into a small bowl, then squeeze the lemon to yield about 3 tablespoons of juice. Add the olive oil, shallot, garlic, coriander salt and pepper to taste. Add to the beans, toss to combine and let sit at room temperature for at least 30 minutes or up to 24 hours. If refrigerating overnight, bring the beans up to room temperature well before serving.
If using raw shrimp, heat 1 tablespoon of olive oil in a medium sauté pan until hot. Add the shrimp and stir constantly until the shrimp are cooked through and bright orange, about 2 minutes. Add to the beans, then add the spinach, radicchio and dill, toss and serve. Serves 4.
Note: to keep the cranberry beans intact, let them boil only for a minute at the beginning of the cooking and don’t overcook them.