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VERDINA BEANS (ASTURIAN FLAGEOLET) WITH CLAMS

Recipe by former BK executive chef Josep Carbonell
READY IN

1.45 hours

COOKING TIME

1.5 hours

PREP TIME

15 minutes

SERVES

4 people

ingredients

  • 300g dried Verdina beans
OUT OF STOCK
  • 1 onion
  • 1 leek
  • 3 cloves of garlic
  • 15 strands of saffron
IN STOCK
  • 300g clams
  • 2 tsp salt

METHOD

  1. 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.
  2. 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.
  3. After 1 hour, remove the onion, leek and garlic and blend with a little stock before adding to the pan with the beans.
  4. 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.
  5. 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
each -
OUT OF STOCK
  • 1 onion
  • 1 leek
  • 3 cloves of garlic
  • 15 strands of saffron
IN STOCK
  • 300g clams
  • 2 tsp salt

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