Beans with clams, Asturian recipe

Fabes with Clams

It seems incredible that with two ingredients a dish as spectacular as this can be achieved. The Fabes with Clams They are a classic of Asturian cuisine and an essential in the cookbook of all lovers of spoon dishes.

The ideal is not to skimp when buying the raw materials to make it. Nail beans with designation of origin and some good clams guarantee the success of this hearty dish of Spanish gastronomy. This is my version, which does not have to be the best, but if I guarantee you it is worth trying. You can also cook them with rib another option!

Ingredients

  • 400 g. from fabes
  • 400 g. clam
  • 2 onions
  • 4 cloves of garlic
  • 1/2 green pepper
  • Extra virgin olive oil
  • 1 bay leaf
  • 1 teaspoon paprika sweet
  • 3 strands of saffron
  • 1 tablespoon flour
  • 1 cayenne
  • 1/2 glass of white wine
  • Sal Island

Crafting

The night before we must put the soaked beans in cold water.

The next day we put the beans in a large and wide casserole and the we cover with cold water. Cook over high heat until they come to a boil. So, we skim and lower the heat.

Add to the casserole 2 peeled garlic cloves, an onion cut in half, the bay leaf and the green pepper. Cook for 2-3 hours over low heat, stirring them from time to time but without introducing any type of spoon so as not to break the beans. During these first two hours of cooking, it is interesting to "scare" the beans every half hour or so, incorporating half a glass of cold water to cut the cooking; This way we will avoid that the beans are peeled and the dish looks more aesthetically. We will use the first "scare", half an hour after starting cooking, to dissolve the saffron and paprika in the water that will give our beans their color.

After two hours of cooking we can start to prepare the clams. To do this, we sauté an onion and a finely chopped clove of garlic in a pan. When the onion is tender, add a tablespoon of flour and a cayenne and continue cooking to toast the flour a little. Finally we add half a glass of white wine and a splash of water and let the mixture reduce and thicken cooking over medium-high heat for a few minutes.

We wash the clams well and add them to the pan. We cover and we let them open.

Once opened, we add them to the beans, which by now should be tender. Let cook 5 more minutes at slow fire to combine the flavors and serve hot.

Fabes with Clams

Notes

  • I have not used salt because the clams together with other seasonings have already given the beans enough flavor. If it had been necessary, I would have rectified the salt point after adding the clams.

More information - White beans with rib, inexpensive and nutritious recipe

More information about the recipe

Fabes with Clams

Cooking time

Total time

Kilocalories per serving 390

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