Alubias blancas y almejas, U Magazine, 3 March 2015
U Magazine asked us to submit a wee recipe for a tapa that their readers may enjoy. So we sent them through one for Alubias blancas con almejas - delish white bean and clam stew. If it tickles your fancy, why not try the recipe for yourselves...
Alubias blancas con almejas
White bean & clam stew
As with all stews, this dish gets tastier from one day to the next.
- 500gr white beans (uncooked – cannellini beans work well)
- ½ kilo clams
- 1 tomato
- 2 onions (finely chopped)
- 1 leek
- 1 laurel leaf
- 2 glasses of white wine
- 4 cloves of garlic (2 chopped; 2 whole)
- Olive oil, salt and parsley (chopped)
- 1 spoon of flour (optional)
- 2 big dashes of love (very important!)!
- Soak the white beans from the day before / overnight in a pot.
- The following day, drain the white beans. Then in the same pot; cover the beans with water. Add the leek; laurel leaf; and 2 cloves of garlic (all whole not chopped). Bring to the boil; then simmer for 1.5 hours.
- Before taking off the heat, add the tomato whole and leave simmer for 45 seconds to 1 minute. Then remove the tomato (whole) from the pot and keep aside and remove the white beans from the heat.
- In a separate frying pan add a good chug of olive oil, stir-fry the remaining 2 cloves of garlic (chopped) with the 2 chopped onions until golden. Add the flour (optional) and let soak up the oil and juices for a few minutes.
- Chop up the tomato that you kept aside from point 3 above and add to the frying pan with the onions and garlic. Cook for 2 minutes; then add the white wine.
- Once it starts to boil, reduce to simmer. Add the clams and cover for 2/3 minutes (don’t close over completely; just enough to keep the steam in to let the clams open). Then add the chopped parsley and season with a bit of salt.
- Finally add the white beans from point 2 above.
- Leave to cook over a low heat for a few minutes, then serve hot.
Enjoy with a delicious glass of Albariño from Rias Baixas, Spain!
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