READY IN
1.45 hours
COOKING TIME
1.5 hours
PREP TIME
15 minutes
SERVES
4 people
ingredients
- 300g dried Verdina beans
IN STOCK
- 1 onion
- 1 leek
- 3 cloves of garlic
- 15 strands of saffron
IN STOCK
- 300g clams
- 2 tsp salt
METHOD
- Leave the dried verdinas to soak in a large bowl of cold water for up to 8 hours before cooking. Ensure the beans are covered by 10cms water.
- Put the onion and leek, peeled and roughly chopped, into a large saucepan with two garlic cloves and the soaked beans. Cover with cold water, pour in 1 tbsp of olive oil and bring to the boil before simmering gently for 1.5 hours.
- After 1 hour, remove the onion, leek and garlic and blend with a little stock before adding to the pan with the beans.
- About 15 min before serving, toast the saffron strands for a few minutes in thick bottomed pan and add to the bean mix. Leave the beans to one side and prepare the clams, ensuring that you clean and rinse them well.
- To finish off the dish, take a large frying pan and cook 1 clove of chopped garlic in olive oil. Add the clams with a ladle of sauce from the beans. You will know the clams are cooked with they open. Spoon the bean stew into a serving bowl and mix in the clams. Season with salt to taste and serve.
ingredients
- 300g dried Verdina beans
IN STOCK
- 1 onion
- 1 leek
- 3 cloves of garlic
- 15 strands of saffron
IN STOCK
- 300g clams
- 2 tsp salt