asturian-beans-with-clams

Asturian Beans with Clams

0 Reviews Add a Pic
  • Prep

    40 m
  • Cook

    2 h
  • Ready In

    10 h 40 m
wakaru
Recipe by  wakaru

“A typical dish from Asturias, Spain. The best way to eat beans!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. Place the beans in a large container and cover with several inches of cool water; let stand for 8 hours or overnight. Drain.
  2. Transfer the beans o a saucepan, cover with cold water, and bring the water just to boiling over high heat.
  3. Pour the olive oil into a large pot. Add the garlic clove, bay leaf, whole peeled onion, and parsley sprigs. (If you have kitchen twine, tie the parsley sprigs together so they'll be easier to remove.)
  4. When the water and beans are boiling, drain the beans and pour them into the pot with the olive oil and seasonings. Add fresh cold water to cover. Cover the pan and cook the beans over very low heat until just tender, about 1 1/2 hours. Remove the onion and parsley sprigs.
  5. Crush the saffron threads in a mortar and pestle, place into a small bowl, and add a little of the bean-cooking water to soften the threads. Pour the saffron into the beans and mix well. Sprinkle the bread crumbs over the beans, cover the pan, and cook for another 30 minutes or until the beans are very tender.
  6. Scrub the clams in cold water with a pinch of salt and a few drops of vinegar. While the beans are simmering, transfer the clams to a skillet with 3/4 cup of water or wine (see Cook's Note). Cover the pan and bring the water to a boil, stirring occasionally, until all of the clams have opened. Discard any clams that don't open. Remove the clams from the cooking liquid with a slotted spoon and set aside. Strain the cooking liquid through a cheesecloth-lined strainer to remove any sand and add the liquid to the beans.
  7. When the beans are tender, add salt to taste and stir in the reserved clams. Ladle the beans and clams into bowls and serve.

Share It

Reviews (0)

Rate This Recipe

No reviews (yet). Have you made this recipe? Be the first to review it!

More Reviews

Similar Recipes

Refried Beans Without the Refry
(1,503)

Refried Beans Without the Refry

Southern Ham and Brown Beans
(117)

Southern Ham and Brown Beans

Baked Beans from Scratch
(48)

Baked Beans from Scratch

Creole Red Beans and Rice
(34)

Creole Red Beans and Rice

Black Beans with Bacon
(34)

Black Beans with Bacon

Healthy Red Beans and Rice
(7)

Healthy Red Beans and Rice

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 221 cal
  • 11%
  • Fat
  • 7.6 g
  • 12%
  • Carbs
  • 28.8 g
  • 9%
  • Protein
  • 10.4 g
  • 21%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Refried Beans Without the Refry

>

next recipe:

Old Fashioned Baked Beans