The rhyme rings true: Sue Li’s Lemony Shrimp and Bean Stew recipe is quick to make and a delight to eat. In a velvety mix of white beans simmered with browned leeks and plump, tender shrimp, she pairs smoked paprika with lemon juice for a bright and earthy edge. She says it serves four but, let’s be real, that’s just a suggestion.

Serves 2-4

New York Times

INGREDIENTS
1 tsp. fresh lemon zest, plus 2 Tbs juice
1 tsp. sweet paprika
2 garlic cloves, grated
Kosher salt and black pepper
1 pound peeled, deveined large shrimp (tails removed)
4 Tbs. unsalted butter (1/2 stick)
2 large leeks, trimmed, then halved lengthwise, white and green parts sliced crosswise 1/2 inch thick
1 (15 oz) can cannellini beans, rinsed
2 cups chicken broth
2 Tbs. finely chopped fresh parsley
Toasted bread for serving

INSTRUCTIONS
Combine lemon zest, paprika, garlic, 3/4 tsp. salt and 3/4 tsp. pepper in a medium bowl. Add shrimp and toss to coat.

In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.

Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley, and lemon juice, and season with salt and pepper. Serve with toasted bread.

Saucy White Beans and Greens on Toast is a combination of canned cannellini and cranberry beans cooked with spinach, jalapeño, cumin, and citrus is a cozy, quick dinner.

Serves 4

foodandwine.com

INGREDIENTS
2 tablespoons unsalted butter
6 tablespoons extra-virgin olive oil, divided
2 medium shallots, halved and thinly sliced (about 2/3 cup)
4 medium garlic cloves, thinly sliced (about 1 tablespoon)
1 medium jalapeño chile, stemmed, seeded, and finely chopped
2 teaspoons cumin seeds
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1/2 cup dry white wine
1 1/2 cups vegetable broth
1 (14-ounce) can cannellini beans (undrained)
1 (14-ounce) can cranberry beans (see Note), drained but not rinsed
2 1/2 cups lightly packed fresh spinach
2 tablespoons fresh lemon juice, plus grated lemon zest for serving
1 tablespoon fresh lime juice, plus grated lime zest for serving
4 (1-inch-thick) rustic bread slices
Shredded Parmesan cheese
Chopped fresh chives

INSTRUCTIONS
Heat butter and 2 tablespoons olive oil in a medium saucepan over medium until butter is melted. Add shallots, garlic, jalapeño, and cumin seeds; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until shallots are softened and cumin is fragrant, about 5 minutes. Add wine; cook, stirring often, until nearly evaporated, about 3 minutes. Add broth, and bring to a simmer over medium-high.

Stir cannellini beans and their liquid and drained cranberry beans into broth in saucepan. Bring to a simmer over medium, and cook, gently stirring occasionally, until hot, about 5 minutes. Add spinach, and cook, stirring often, until wilted, about 2 minutes. Stir in lemon juice and lime juice; sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper.

Heat 2 tablespoons olive oil in a large skillet over medium-high. Add 2 bread slices; cook, turning once or twice, until nicely toasted on both sides, 3 to 5 minutes. Place 1 slice in each of 2 bowls. Repeat process with remaining 2 tablespoons olive oil and remaining 2 bread slices. Spoon saucy beans evenly over bread slices. Sprinkle with shredded Parmesan, chives, lemon zest, and lime zest. Serve immediately.