Fabes con Almejas: How to Cook Them from the Heart of Asturias
Fabes con Almejas is a traditional Spanish dish that combines two key ingredients: "fabes" (large white beans) and "almejas" (clams). Hailing from the coastal region of Asturias, this hearty stew is a delicious fusion of land and sea flavors. Here's a basic recipe for you:
Ingredients
- 1 lb Dried fabes or large white beans (450g)
- 2 lbs Clams (you can use a combination of small and large clams) (900g)
- 1 Onion, finely chopped
- 4 Cloves of garlic, minced
- ½ cup extra virgin olive oil (120ml)
- 1 Bay leaf
- 1 tsp Sweet paprika
- ½ cup Dry white wine
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Prepare the Beans:Soak the dried fabes in cold water overnight. Drain and rinse the beans.
- Cook the Beans:In a large pot, cover the soaked beans with fresh water and bring to a boil.Reduce the heat to low and simmer until the beans are tender but still hold their shape. This can take 1 to 2 hours. Add more water if necessary.
- Prepare the Clams:While the beans are cooking, clean the clams by scrubbing them under cold running water to remove any sand or debris.Discard any clams that are open and do not close when tapped.
- Sauté Aromatics:In a large skillet or pan, heat the olive oil over medium heat.Add the chopped onion and sauté until translucent.Add the minced garlic and continue to sauté until fragrant.
- Combine Ingredients:Add the paprika and bay leaf to the onion and garlic mixture, stirring to combine.Pour in the white wine and let it simmer for a couple of minutes.
- Cook the Clams:Add the cleaned clams to the skillet, cover, and cook for about 5-7 minutes or until the clams open. Discard any clams that do not open.
- Combine Beans and Clams:Once the beans are cooked, drain them and add them to the skillet with the clams.Gently stir everything together and let it cook for a few more minutes until the flavors meld.
- Season and Serve:Season with salt and pepper to taste. Adjust the seasoning as needed.Garnish with chopped fresh parsley before serving.
- Serve Warm:Serve the fabes con almejas warm, either in the skillet or transferred to a serving dish.