1 head garlic
2 cups reconstituted beans
1 lb langostines
1 tbsp olive oil
2 minced cloves of garlic
1 tsp sweet marjoram
1 jalapeno (deseeded and diced)
1/4 C Chardonnay
Extra virgin olive oil, for drizzling
Salt and freshly ground black pepper
Bring a large pan of water to the boil and, once boiling, add 1 tsp of salt. Add the beans, bouquet garni and head of garlic and simmer for one hour or more until tender.
Heat the olive oil in a heavy based pan and add the garlic and jalapeno, and cook for 30 seconds. Add the langostines and sauté for 2 minutes. Add the wine and simmer. When the langostines are cooked through, remove the prawns from the pan.
Place the beans in the pan and heat through with marjoram. Return the langostines to the pan and toss everything together. Diving among serving plates, drizzle with extra virgin olive oil, sprinkle with fleur de sel and black pepper.