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.