1-2 tbsp good olive oil
1 carrot, finely diced
1 stalk celery, finely diced
1/2 large onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp tomato paste
1/2 tsp cumin
several sprigs of your favorite fresh herbs – I use rosemary, thyme, and/or sage
bay leaf
1 can whole fire roasted tomatoes
1/2 lb dry white beans
5 cups water or 4 cups water and one cup chicken broth.
1 bunch kale, stemmed and coarsely chopped.
1 lb shrimp
2 tbsp butter
seasoning to taste
balsamic vinegar to taste
Rinse beans and add to slow cooker on low with herbs, water and or/broth, and can of tomatoes with juices.
Heat olive oil in a dutch oven and add tomato paste and cumin,
stirring until slightly dark and caramelized. Add carrot, celery, onion,
and garlic and sauté until soft and slightly browned. Add vegetables to
slow cooker and allow to cook until beans are soft. Stir occasionally.
6-8 hours. (You can speed this up if you turn it to high). Remove herb
stems and bay leaf. Add kale on top and allow to steam for about 10
minutes, then stir in and allow to cook for another 5. You might want to
turn the heat to high to help it wilt. When fully cooked, season broth
with salt and pepper to taste, and drizzle in about a teaspoon of
balsamic vinegar or to taste..
Season shrimp to your liking – I just coat them lightly in Emeril
Spice – and melt butter in a large sauté pan. Cook until shrimp is pink
and lightly golden on both sides, turning after 2-3 minutes. Serve on
top of stew.
http://csaforthree.com/2012/01/22/slow-cooker-white-bean-and-kale-stew-with-shrimp/