I have a question about the ingredient "(one) 15 ounce can small white beans, navy beans or great northern beans" on the recipe "Pan-Seared Lemon-Basil Shrimp with White Bean Salad" from mrslarkin.
I am lucky enough to have a huge amount of fresh beans from the garden - how long would you cook them to get the same consistency? can i saute or should i boil? this looks so yummy!!