Tuscan giant prawn stew with beans, sage and olives

Ingredients for 4 servings:

• 300 g white beans, soaked overnight
• 8 m.-sized tomatoes, peeled, pitted and diced
• 2 tbsp olive oil
• 800 g prawns (giant prawns), without shell and intestines
• 4 cloves garlic, finely chopped
• 6 green olives, pitted and quartered
• 6 black olives, pitted and quartered
• ½ bunch basil, finely chopped, keeping some leaves for decoration
• 8 sage leaves, half finely chopped, the rest reserved for decoration
• 2 tbsp parsley, flat, chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

fits together surprisingly well

Cook the beans in lightly salted water for about 75 minutes until crisp. Heat the oil in a deep, nonstick pan. Sauté the prawns, add the garlic and tomatoes, and season with salt and pepper. Stir in the well-drained beans, olives, and chopped herbs. Heat everything through and season to taste. Serve the prawn stew on plates and garnish with basil and sage leaves. Serve with boiled or fried potatoes, baguette, or a fresh leaf salad.