This savory side dish is ideal if you’re a vegetarian or just a legume lover! Serve with fresh toasted baguettes from your favorite local bakery.
In a large pot with 10 cups of water, combine the dried beans and a bay leaf. Bring the water to a boil for a few minutes, then bring down to a simmer and cook for about 30 to 40 minutes or until soft. Drain, and set aside.
In a 12-inch cast iron pan over medium high heat, place 2 tablespoons of olive oil. Once smoking, add the halved cherry tomatoes, cook for about five minutes until they start to get some color and caramelization. Add the garlic, and rosemary and stir continuously so everything is well combine and fragrant for another five minutes.
Add the cooked beans, and a full can of Blue Runner Shrimp Creole Base. Once it all comes to a boil, lower the temperature to a simmer and cook for another 20 minutes on low, uncovered until the liquid has reduced and the tomatoes are broken down.
Season to taste and garnish with parsley.