1 15- ounce can cannellini beans rinsed, patted dry, white kidney
1 large shallots finely chopped
2 small Fresno chiles 1 chopped, 1 sliced into rings
4 garlic cloves thinly sliced
kosher salt freshly ground pepper
2 pints multicolored cherry tomatoes
1 pound large peeled deveined shrimp
1 tablespoon red wine vinegar
1/2 cup torn pitted Castelvetrano olives
Basil leaves and country-style bread for serving
Heat 2 Tbsp. oil in a large cast-iron skillet over medium-high. Add beans and cook, shaking often to keep them from getting too brown in any one spot, until browned and crisp, about 5 minutes. Reduce heat to low and add shallot, chopped chile, and garlic. Cook, stirring often, until aromatics are softened and taking on a little color, about 5 minutes. Season with salt and pepper.
Push beans and aromatics to one side of skillet; crank heat up to high. Add tomatoes and 2 Tbsp. oil and cook, shaking skillet often, until tomatoes burst and release their juices, about 5 minutes.
Meanwhile, toss shrimp with a little salt and pepper in a medium bowl.
Fold bean mixture into tomatoes along with a splash of water to loosen; season with more salt and pepper. Bring to a simmer; then reduce heat to maintain a low simmer. Add shrimp, pushing them into sauce to submerge (add more water if needed), and cook until shrimp are opaque throughout, about 5 minutes. Stir in vinegar. Give it a taste and add more salt and pepper if it needs it.
Divide shrimp and bean mixture among bowls; top with olives, basil, and sliced chile and drizzle with more oil. Serve with bread alongside for dipping.