Epic prawns & beans
Ingredients
- 175g sourdough bread
- 300g large raw peeled king prawns, from sustainable sources
- 6 cloves of garlic
- ½ x 700g jar or 1 x 400g tin of cannellini beans
- 1 tablespoon harissa or rose harissa
Instructions
- 1
Slice the bread into 2.5cm cubes. Place in a large non-stick frying pan on a high heat and toast until golden, turning regularly.
- 2
Meanwhile, devein the prawns. Place in a bowl with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then peel and finely slice the garlic, add to the prawns and toss together.
- 3
Tip the beans into a saucepan (juices and all), add the harissa, then cover and simmer gently for 5 minutes, or until thickened, stirring occasionally.
- 4
As soon as the bread is golden, tip the contents of the bowl into the frying pan. Add a splash of red wine vinegar, then cook for 2 minutes, or until the prawns are just cooked, tossing regularly.
- 5
Taste the beans and season to perfection, then divide between plates. Top with the prawns and crispy croutons, and get stuck in.
