Ingredients
- 2 cups dry great northern beans
- 16 cups water, divided
- 24 shrimp, peeled and deveined
- Salt and pepper to taste
- 2 Roma tomatoes, chopped
- 1 avocado, diced
- ½ cup freshly chopped parsley
- ¼ cup freshly chopped basil
- 2 tbsp extra-virgin olive oil
- 1 tbsp rice vinegar
How to Make It
- Rinse uncooked beans. Be sure to pick out any little stones that may be present.
- Add prepared beans to the Instant Pot along with 8 cups water. Let beans sit for 30 minutes to rehydrate. Drain beans and add another 8 cups clean water to them.
- Secure lid on Instant Pot and pressure cook beans on high for 10 minutes. Allow pressure to release naturally. Test beans to make sure they are tender; if not, pressure cook for an additional 5 minutes.
- Place six shrimp on each of four skewers (arrange so the shrimp lay flat on skewer).
- Salt and pepper shrimp, then grill on both sides until fully cooked. Set aside until ready to use.
- To make salad, drain and rinse cooked beans in cold water until cooled completely. Place in large bowl along with tomatoes, avocado, parsley, basil, extra-virgin olive oil, and rice vinegar. Gently toss everything together. Don’t smash avocado.
- Salt and pepper to taste. Divide between four plates. Top with grilled shrimp skewers.
