White bean and prawn omelet Spanish style

This is a riff on a Jose Andreas recipe.

For the beans:

1 pound small white navy beans
2 sprigs Rosemary
3 Bay Leaves
Water to cover by 2 inches
2 tablespoons Olive oil

Soak beans 8 hours or overnight. Drain and rinse beans. Place in heavy dutch oven or stock pot. Add cold fresh water to cover beans by two inches. Add bay leaves, rosemary and olive oil bring to a simmer. Simmer for 60 to 90 minutes partially covered until beans are tender. Shut off heat and keep covered until needed (store in fridge up to 1 week).

For omelet (makes 2 individual servings):

4 to 5 eggs beaten with a little water

4 ounces oyster mushrooms (stems removed hand torn)

2 roasted piquillo peppers (from a jar) sliced

1/2 white onion fine dice

1/2 pound of 41 /50 count shrimp (smallish)*

Cilantro (a few leaves hand picked)

1 teaspoon sweet paprika

1/2 teaspoon sweet smoked paprika

Sal and Pepper

Olive oil

Heat two 6 inch non stick pans over medium low heat. Add a small amount of oil each pan to cover bottom of pan approx. 1 tablespoon each pan. Let oil heat for 1 minute and then add diced onion. Sweat onion for 2 to 3 minutes and add torn oyster mushrooms. Cook for 1 minute and add prawns spread evenly throughout pan in one layer. Allow prawn to cook 2 minutes and turn prawns and mushrooms. Cook another 2 minutes. Add both paprika's split evenly among the two pans. Add 1 cup of bean drained of their liquid and cook for one minute. Flattend out all ingredients so that they fill the pan in one layer. Add 1/2 of beaten eggs to each pan. Add salt and pepper and slice piquillo chili's scattered on top of the eggs. Do not stir let the eggs set. You may have to twirl the pan to get the eggs in every crevice. Cover pan for 2 minutes and slide omelet onto warmed plate. Top with cilantro leaves. Serve with crusty bread and a nice tomato, onion avocado salad.