Spicy Bean Stew with ‘Nduja and Shrimp

This shrimp and bean stew gets a serious boost of flavor from ‘ndjua– the spicy and spreadable salami from Calabria.


‘Nduja is a spicy pork salami from the Calabria region of Italy. It gets it’s signature flavor from the region’s namesake product (and my all time favorite ingredient): Calabrian chilies. ‘Nduja also has a high fat content, which allows it to remain soft and spreadable at room temperature. This texture makes ‘nduja perfect for emulsifying into sauces and hearty stews, imparting some funk and spice to whatever it touches. You can find ‘nduja online, at a specialty market or butcher, or even at Whole Foods.

A note on canned tomatoes

All canned tomatoes are not created equal. For this recipe, look for diced San Marzano tomatoes. Check the ingredients to make sure tomatoes are the key ingredient and avoid any brands that have the use “concentrate.”

Spicy Bean Stew with ‘Nduja and Shrimp

Course: MainDifficulty: Easy


Total time



This shrimp and bean stew gets a serious boost of flavor from ‘ndjua– the spicy and spreadable salami from Calabria.


  • Olive oil

  • 4 shallots, thinly sliced

  • 4 cloves Garlic, thinly sliced

  • 4.5 oz ‘Nduja

  • 1 tbsp finely chopped oregano, loosely packed

  • ½ tbsp finely chopped thyme

  • 1 cup white wine

  • 1 28 oz can diced san marzano tomatoes (not crushed or pureed)

  • 1 15 oz can white beans

  • 12 oz shrimp, peeled and deveined

  • 2 cups chopped kale

  • A splash of freshly squeezed lemon juice or red wine vinegar

  • Chili flakes, to taste

  • Chopped parsley

  • Salt and pepper to taste


  • Heat a large saute pan over medium heat, then add enough olive oil to coat the bottom. Add the shallots and garlic and reduce to medium low. Saute until very soft and brown, about 5 minutes.
  • Add the ‘nduja and use your spoon to break it up in the pan. Keep stirring until the ‘nduja browns and starts to emulsify into the shallots, 3-4 minutes.
  • Turn the heat to medium high, then add the herbs and the wine. Simmer for a minute, then add the canned tomatoes.
  • Bring to a simmer and let cook, using your spoon to help break up some of the diced tomatoes into the sauce. Cook until it starts to thicken.
  • Add the beans and simmer for another 10 minutes, stirring occasionally.
  • Add the shrimp and the kale, stir, then cover and simmer until the shrimp is fully cooked through, a few minutes.
  • Remove the lid and stir in some freshly squeezed lemon juice. Taste, adjust seasoning as needed. If you want more spice, add extra chili flakes.
  • Serve with chopped parsley.
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