Fabes with Clams
Creamy beans in a seafood broth with a gentle sofrito, white wine and freshly opened clams. Lighter than the version with meats, but just as comforting.
- Total
- 175 min
- Prep
- 25 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- Asturian fabada bean14 oz
- clam1.75 lb
- onion1
- green bell pepper1
- tomato1
- garlic clove3
- bay leaf1
- saffron1 pinch
- sweet paprika0.5 tsp
- white wine3.5 fl oz
- parsley1 tbsp
- olive oil4 tbsp
- salt1 pinch
Method
- 1
The night before, soak the Asturian beans in plenty of cold water.
- 2
Drain the beans and put them in a casserole with cold water that covers them by two fingers, along with half an onion, the whole green pepper, the whole tomato, a garlic clove and the bay leaf. Bring to a boil and skim.
- 3
Lower the heat to the minimum and cook about 2 hours, 'scaring' the beans with a splash of cold water whenever they stop simmering gently. Shake the casserole in circles without stirring with a spoon.
- 4
Meanwhile, put the clams in cold salted water for at least 30 minutes to release their sand and drain.
- 5
When the beans are tender, remove the bay leaf and blend the cooked onion, pepper, tomato and garlic with a little stock. Return the purée to the casserole and add the saffron.
- 6
In a skillet, heat the olive oil and brown the rest of the very finely chopped onion and the two sliced garlic cloves. Add the sweet paprika off the heat and immediately the white wine.
- 7
Add the clams to the skillet, cover and cook over high heat 2 or 3 minutes until they open. Discard any that stay closed.
- 8
Pour the clams with their juices over the beans, adjust the salt, sprinkle with chopped parsley and simmer gently 5 minutes. Rest 10 minutes before serving.
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