Photograph by Sara Remington. A version of this recipe first appeared in Heirloom Beans by Steve Sando and Vanessa Barrington (Chronicle Books, 2008).

For the pesto

• 2 garlic cloves
• About 2 cups loosely packed basil leaves
• 1/2 teaspoon salt
• 1/3 cup extra-virgin olive oil
• Freshly ground pepper

For the shrimp

• 1 bay leaf
• 4 to 5 peppercorns
• 1 garlic clove, crushed
• 1/3 cup dry white wine
• 1/2 lemon
• 1/2 teaspoon salt
• 1/2 pound medium shrimp, peeled and deveined

To finish:

• 2 cups well-drained, cooked Rancho Gordo Mayocoba beans (or white beans), warmed slightly
• 1 cup halved cherry tomatoes
• Salt and freshly ground pepper
• Juice of 1/2 lemon

Serves 4

1. Make the pesto: Put the garlic, basil, and salt in a food processor. Pulse until chopped. With the motor running, slowly drizzle in the olive oil, and process until blended. Season to taste with pepper. Set aside.
2. Bring a small saucepan of water to a boil. Add the bay leaf, peppercorns, garlic, wine, lemon half, and 1/2 teaspoon salt. Reduce the heat to low and simmer for 10 minutes. Add the shrimp, bring to a boil, and cook until the shrimp are opaque and firm, about 30 seconds. Drain well.
3. Put the beans and cherry tomatoes in a large salad bowl. Add the shrimp and toss gently. Pour the pesto over the salad. Toss and season with salt, pepper, and lemon juice. Serve warm or at room temperature.