Cook the Mag: Garlic Shrimp and White Beans from Bon Appetit

This one was a winner with all three of us.

In fact, thanks to this dish - which can be found in the October issue of Bon Appetit -

Dixon now eats shrimp.

(Of course he eats shrimp. It's protein. And delicious.)

It was simple and quick to make, fairly inexpensive (especially since I used

dried cayennes from our garden instead of chiles de arbol, as recommended).

And it was absolutely full of flavor.

We ate ours with grilled sourdough bread and cheap French sauvignon blanc.

I'd do it all over again, exactly the same way.