Gather ingredients before starting recipe

Spanish Beans

• Combine 2 tbsp olive oil, 1 whole shallot, finely chopped, 2-3 cloves grated garlic, and 2 tbsp tomato paste in a medium skillet. Start with a cold skillet and bring to a simmer over medium heat. Stir and sauté until the tomato paste reaches a deep red color.
  
• Remove pan from heat and add 1/2 tsp sweet Hungarian paprika, 1/2 tsp smoked paprika, 1/2 tsp Asian chili sauce (hot), 1 whole bay leaf and 12-14 baby plum tomatoes, halved. Stir to combine and sauté until the tomatoes start to soften, about 4-5 minutes.
  
• Season with kosher salt and freshly ground black pepper stir, smashing tomatoes with the back of a spoon until the tomatoes are broken down, about 5 minutes.
  
• Stir in 1 tbsp red wine or sherry vinegar and add 2 15 oz cans cannellini beans, . Stir to combine and bring to a simmer and cook until the juices are slightly reduced and thickened, 3-4 minutes. Season with kosher salt and freshly ground black pepper.
  

Shrimp

• Remove shells, devein if necessary and leave tails on the shrimp. Season with kosher salt and freshly ground black pepper and set aside until ready to cook.
• Increase heat and add 5 large raw shrimp/person to the bean mixture and cook until the shrimp turn pink, about 3-4 minutes per side.
  

Serving

• Cut generous slices of rustic bread, drizzle with olive oil and place on the upper rack.
• Spoon a generous portion of Spanish beans in deep bowls, sprinkle with 2-3 sprigs fresh parsley, chopped. Serve with the shrimp and grilled bread on the side.