Name: One-Skillet Shrimp and Cannellini Beans in Tomato-Chile Broth
Yield: 4 servings
Ingredients: 4 tablespoons olive oil, divided, plus more for drizzling; 1 15-ounce can cannellini (white kidney) beans, rinsed, patted dry; 1 large or 2 small shallots, finely chopped; 2 small Fresno chiles, 1 chopped, 1 sliced into rings; 4 garlic cloves, thinly sliced; Kosher salt, freshly ground pepper; 2 pints multicolored cherry tomatoes; 1 pound large peeled deveined shrimp; 1 tablespoon sherry vinegar or red wine vinegar; ½ cup torn pitted Castelvetrano olives; Basil leaves and country-style bread (for serving)

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Alex Lau

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.

Recipe notes