Since discovering Lesley Sykes new company, Primary Beans (www.primarybeans.com), I have definitely been on a bean kick! After cooking the first pound of Michelet beans I had lots of left-overs to play with. That's one of the many beautiful things about cooking a big batch of beans. I love left-overs!
First, I made a bean dip, which I served on a lightly toasted crostini with shrimp.
MICHELET BEAN DIP SHRIMP CROSTINI
2 cups Michelet beans (cooked)
2 Tbsp. freshly squeezed lemon juice
Zest of 1/2 lemon
2 Tbsp. shallots, diced
Large garlic clove, minced
2 Tbsp. Olive Oil
1/4 tsp. liquid smoke (I used Wright's Liquid Smoke-Hickory.)
1/2 tsp. dried sage
Dash smoked paprika. More for topping after bean dip is spread.
Dash cayenne pepper
Salt to taste
8 thin slices baguette
4 shrimp, shelled and cleaned, sliced in half
|Blustery Valentine's morning constitutional.|