Place beans in a large bowl; cover with water. Refrigerate overnight.
Drain beans; place in a large Dutch oven. Add 4 1/2 cups stock and 4 cups water to pan; bring to a boil. Cover, reduce heat, and simmer 55 minutes or until beans are tender. Cool. Drain in a colander over a bowl, reserving cooking liquid. Place 1 cup beans in a bowl; mash with a fork. Return remaining beans to reserved cooking liquid; reserve mixture for Collard Greens Sauté with Chicken and White Beans and Two-Bean Soup with Tomato-Chive Crostini.
Place cauliflower in a food processor; process until finely chopped.
Heat a large saucepan over medium heat. Add 2 tablespoons oil to pan; swirl. Add onion and garlic to pan; sauté 5 minutes or until tender. Add remaining 2 cups stock, mashed beans, cauliflower, milk, cornmeal, and 1/4 teaspoon salt; bring to a simmer. Reduce heat, and simmer 20 minutes or until cauliflower is tender. Remove pan from heat; stir in butter and cheese.
Heat a large skillet over high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add shrimp to pan; cook 2 minutes. Stir in remaining 1/4 teaspoon salt, 3/4 cup tomato, wine, and pepper; cook 3 minutes or until shrimp are done. Place 1 cup bean mixture in each of 4 shallow bowls. Top each serving with about 3/4 cup shrimp mixture. Top evenly with remaining 1/4 cup tomato and parsley.
I only soaked about 3/4 cup of beans overnight and reduced the simmer liquid by half as I was not planning to make the other dishes associated with them. I accidentally forgot to add the wine and I used whole milk vs. 2% and just regular shredded cheese. Very rich and creamy. The shrimp went well with it. I did sprinkle some garlic powder on the shrimp as it cooked. Very filling. Hubby loved it. Will make again.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!