Mexican Shrimp and White Beans

Name: Mexican Shrimp and White Beans (Frijol Blanco con Camaron Seco)
Cuisine: Mexican
Ingredients: 1 cup/250 g dried white beans; Small head of garlic, charred in a flame; A little sea salt; 6 oz / 175 g dried shrimp or 1 lb/450 g fresh shrimp, peeled; 6 oz / 175 g dried shrimp or 1 lb/450 g fresh shrimp, peeled; 2 large tomatoes, skinned; 4-5 garlic cloves, chopped; ½ onion, roughly chopped; 3 tablespoons sunflower oil; 2 leaves epasote or 2-3 fronds of dill; 2 leaves epasote or 2-3 fronds of dill; 1 small fennel root, roughly chopped

Frijol Blanco con Camaron Seco

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Sacred Food

By Elisabeth Luard

Published 2001

About

Dried and semidried shrimp, moist and orangey in color, form an important part of Lenten food throughout Mexico. This is a dish from the mountain state of Oaxaca, where fresh fish is hard to come by.

Ingredients

1 cup/250 g dried white beans
Small head of garlic, charred in a flame</

Americas
Mexico
Fish course
Pescatarian
Gluten-free

Method

Bring the beans to the boil in 8 cups / 2 liters water in a roomy pot, skim off any gray foam that rises, add the garlic, onion, and a little salt, and simmer gently for about 3 hours, till perfectly soft. Don’t let it come off a boil. If you need to add water, make sure it is boiling.
Meanwhile, put the dried shrimp to soak in a little warm water for 10 minute