You’ll need to begin this recipe a day ahead to soak the dried beans.
- 300 gm dried white beans, soaked overnight in cold water, drained
- 250 ml dry white wine
- 12 medium uncooked prawns, peeled, tails intact, cleaned
- 3 thyme sprigs
- Thinly peeled rind of ½ lemon, juice of 1½ lemons
- 2 baby fennel bulbs, trimmed, fronds and trimmings reserved
- ½ small Spanish onion, finely chopped
- 1 cup coarsely chopped flat-leaf parsley
- 2½ tbsp extra-virgin olive oil
- 300 gm mixed cherry tomatoes, halved, larger ones quartered
- 2 garlic cloves, finely chopped
- 1Combine beans and a generous amount of unsalted cold water in a large saucepan, bring to the boil over medium-high heat and simmer until tender (30-40 minutes). Drain and refresh under cold running water, then drain well and transfer to a large bowl.
- 2Meanwhile, combine wine, prawns, thyme, lemon rind, fennel trimmings, 1 tsp sea salt and 250ml water in a small saucepan, season to taste, bring to the simmer over medium-high heat, then remove from heat and stand for 15 minutes. Remove prawns (discard poaching mixture) and add to beans.
- 3Shave fennel bulbs on a mandolin and stand in a bowl of iced acidulated water until crisp (5 minutes), drain, then add to prawn mixture. Add onion, parsley and fennel fronds, season to taste and set aside.
- 4Heat oil in a saucepan over medium-high heat, add tomato and garlic and cook until tomato just begins to soften (2-3 minutes). Remove from heat, stir in lemon juice, season to taste and pour into bean mixture. Toss to combine and serve.
This recipe is from the March 2013 issue of .