Beans with Clams
⏳ Time
2 hours
🥕 Ingredients
11
🍽️ Servings
4
Description
Beans with Clams
Ingredients
- Clams (Vongole) - 14.1 oz
- White Beans - 17.6 oz
- Olive Oil - 3 tablespoons
- Garlic - 1 clove
- Bay leaf - 1 piece
- Onion - 1 head
- Parsley - 4 stems
- Breadcrumbs - 3 tablespoons
- Saffron - a pinch
- Vinegar essence - 0 fl oz
- Salt - to taste
Step by Step guide
Step 1
Place the beans in a pot and cover with cold water. Bring to a boil over low heat. Once the beans are ready to boil, remove the pot from the heat and drain.
Step 2
While the beans are cooking, take the oil, garlic, bay leaf, onion, and parsley, place them in another pot, and add a little cold water. Transfer the beans to the pot with parsley and add enough water to cover them. Cover and cook on low heat for 1.5 hours, adding more cold water if needed.
Step 3
In a mortar, grind the saffron with two tablespoons of the bean broth and add it to the pot. Sprinkle the breadcrumbs on top, cover, and cook on low heat for another 30 minutes until the beans are soft.
Step 4
Meanwhile, rinse the clams in cold water, slightly salted and with vinegar. Remove any broken shells or clams that do not close when touched.
Step 5
Place the clams in a deep skillet with 175 ml of water, cover, and cook over high heat, shaking the skillet occasionally, for 3–5 minutes. Then remove any clams that did not open. Take some of the clams out of their shells, leaving some in if you prefer. Place the clams in a bowl and pour the cooking liquid over them through a strainer.
Step 6
15 minutes before you are ready to serve the dish, add the clams along with the liquid to the beans. Serve in a warm deep dish.
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