Spanish White Beans with Clams – Fabes con almejas
Here's a warming Spanish recipe for white beans with clams from Foods & Wines from Spain. Perfect any time of year and especially now that the weather is cooler.
Ingredients–Metric System Units
250 gr white beans (fabes), soaked overnight
1 onion, peeled and halved
1 ripe tomato
0.5 carrot, peeled
3 parsley sprigs
20 clams, washed
60 ml Spanish extra virgin olive oil
pinch of salt
Drain the soaked beans and cook them very gently for 2 hours with the onion, tomato, carrot and parsley in enough water to cover them completely. Every 10 to 15 minutes add a little water to make sure that the beans are always covered. Meanwhile, scrub the clams and put them in a pan with a very small amount of water. Cover and steam the clams open over a high heat, shaking the pan until the clam shells are open. Remove from the heat immediately. Strain the liquid and reserve it.
Shell the clams discarding the shells and any clams that do not open. When the beans are cooked, remove the vegetables with a slotted spoon and place them in a blender together with any broken beans and the reserved liquid from the clams. Blend, pass through a sieve and add this mixture to the cooked beans. Add the Spanish extra virgin olive oil and season with salt. Stir and let the beans cook gently for another 5 to 8 minutes. When ready to serve, place some beans on each plate and put the clams on top. Drizzle with a little oil.
Preparation by: Sonia Fuentes/©ICEX.
Intense aromas of apple and stone fruit mingle with a silky texture and snappy acidity in young Albariño whites from DO Rias Baixas, a perfect combination for these creamy beans and clams.