Iron is one of the more reactive metals, which is why traditional wisdom is not to cook tomatoes and other acidic foods in cast iron, since they can pick up a metallic flavor. In our experience, this isn't an issue if the pan is well seasoned.
From the moment I threw the tomato bean mixture into the fry pan I knew this would be wonderful! I did use 1/2 c chicken broth--wine would have been good too. Fabulous!
Very tasty. I added some Italian dry seasoning (about a tsp.). I will make this again and put this over linguine. It has the makings of a scampy. Or, mix in some cooked Ditalini pasta for a hybrid pasta and bean dish.
This was good, with potential to be better. When I make it again, I'm going to do 1/2 cup chicken stock and 1/4 cup white wine. Instead of drizzling olive oil at the end, I'm going to add one pat of butter to try and "pull sauce" together more. I sprinkled oregano over shrimp and sprinkled fresh chopped parsley over before I served. Shrimp is kind of bland so I think a bit of wine and butter and herbs will add the necessary flavor. Also, get crusty bread!!!