Fabes con Almejas (Spanish Beans with Clams)
Photo: jlastras, CC BY 2.0
Fabes con almejas is a plain, quick-finishing Asturian stew of white beans and fresh clams. It began as peasant food in the 1800s and is a lighter cousin of fabada, which relies on sausage and pork. Here the beans simmer slowly with onion, garlic and bay, then take on the briny liquor from the steamed clams, along with saffron and sweet paprika. Serve a small bowl as a starter or a large one as a main.
Instructions
Rinse the beans and leave them to soak in water overnight. Scrub the clams under running water to remove any grit, then rinse them.
Drain the beans and put them in a skillet with the onion, garlic, two pinches of the parsley, the bay leaves and the olive oil. Add just enough water to cover everything and set the pan over high heat.
Bring to a boil, then lower the heat to a simmer and skim off any foam. Cook loosely covered until the beans are tender, about 90 minutes. Check the pan now and then and top up the water so the liquid never falls below the level of the beans.
When the beans are almost done, put the clams in a second skillet with about an inch of water. Cover and cook over medium heat, shaking the pan now and then. Check every minute and move each clam to a bowl as it opens, which should take no more than 10 minutes.
Look over the clam broth left in the skillet for bits of shell and dirt. If there is a lot, strain it through a cloth to remove the grit.
Stir the broth into the simmering beans along with the saffron or food coloring, the rest of the parsley, the paprika and salt to taste. Cover and cook for 5 to 10 minutes.
Ladle the beans and broth into separate bowls, put six clams in each, and serve with crusty bread on the side.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
