Fabes con almejas
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Ingredients
- 1 pound dried white beans (fabes)
- 2 pounds clams (fresh or frozen)
- 1 onion finely chopped
- 4 cloves garlic minced
- 1 red bell pepper diced
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1/2 cup white wine
- 2 tablespoons olive oil
- Salt and pepper to taste
- parsley chopped for garnish
Instructions
- Soak the dried white beans in water overnight. Rinse and drain them before cooking.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and red bell pepper. Sauté until softened and fragrant.
- Add the drained white beans, bay leaf, smoked paprika, and enough water to cover the beans by about 2 inches. Bring to a boil, then reduce the heat to low and simmer for about 1.5 to 2 hours, or until the beans are tender. Skim off any foam that forms on the surface during cooking.
- While the beans are cooking, rinse the clams thoroughly under cold running water to remove any grit. If using frozen clams, follow the package instructions for defrosting.
- In a separate pan, heat the white wine over medium heat. Add the clams and cover the pan, allowing them to steam for about 5-7 minutes, or until the clams have opened. Discard any clams that do not open.
- Once the beans are tender, add the cooked clams (along with their juices) to the pot with the beans. Stir gently to combine, being careful not to break the clams.
- Season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld together.
- Serve the Fabes con almejas hot, garnished with chopped parsley. It pairs well with crusty bread and a glass of white wine to complement the flavors.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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