Ingredients

• For the Beans

  • 1 1/2 cups dried beans such as red merlot, black turtle, or white navy
  • 1 carrot, coarsely chopped
  • 1 onion, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 3 cloves garlic, plus 1/2 teaspoon minced garlic
  • 2 cups vegetable stock
  • 1 teaspoon olive oil
  • 1/4 cup chopped herbs, such as parsley, chives, and tarragon

• For the Salsa Verde

  • 2 cups kale leaves, tough stems removed
  • 1 1/2 teaspoons pine nuts, toasted
  • 1 1/2 tablespoons olive oil
  • 1 small pinch fresh cilantro
  • 1 small pinch fresh parsley
  • 1/2 bunch fresh chives, chopped
  • Pinch of coarse salt

• For the Shrimp

  • 1 tablespoon olive oil
  • 20 ruby red shrimp, peeled and deveined
  • 2 cloves garlic, smashed
  • Coarse salt and freshly ground black pepper