We need to talk about food so it’s time for another recipe from my mum…for those who don’t know she was a professional chef for 50 plus years, now in retirement she still lives to cook and i for one am not complaining! Here is how she makes Fabada con Almejas or Beans with Clams, it’s rich deep and unctuous in flavour and always has to be eaten with really good crusty bread.
Into a large pot put:
1 large onion cut in half, 1 large leek cut into 2 or 3 big chunks, 2 big carrots cut into 2 or 3 chunks each, 3 large peeled but whole cloves of garlic, a good glug of virgin olive oil, some salt and pepper and 750g (or thereabout) of dried white beans (soaked overnight) *
Add plain cold water, enough to just cover the contents in the pan, add some saffron and put to boil, (adjust seasoning to taste) and cook until the beans are almost tender**. When the big chunks of vegetables and garlic are soft, fish them out and liquidise them in a blender with a little of the bean liquid and/or cooked clams liquor (see below). Put the thick veg puree back in the pan with the beans to thicken the sauce. Meanwhile fry some sliced garlic in a frying pan with lots of olive oil, when the garlic begins to be golden, take off the heat and allow to cool a little, add a teaspoon of Spanish sweet paprika, stir it in and deposit the oily mixture into the pan with the beans. Add a little chilli at this point (flakes or powder).
While the beans are cooking:
In another pan pour in a little cold water and add some salt, a bay leaf and washed clams (anything from a half kilo to a kilo) NO wine necessary. Put on the hob and bring to the boil, cook till the shells are open and remove from the heat. Drain and reserve the (sieved) liquor from the clams. Add the clams to the cooked bean stew and add as much of the clam liquor as you need to loosen up the sauce. Cook altogether for a couple of minutes to amalgamate nicely and make sure the beans are fully cooked. Sprinkle with fresh chopped parsley. Sounds a bit more fiddly than it is and it’s really REALLY work the bother (and it’s not that much bother!)
*about those beans…well it’s easy if you are in Spain, you just use Asturian fabas/beans i think you can find them in the UK if you look hard! Don’t use Judion beans, ‘cos the skins can be a bit tough. Basically you need a big fat white dried bean that has been soaked overnight… but don’t use butter beans…they are not robust enough and they will beak up in the cooking process. The quest is yours!
** how long to cook the beans? in the photos above mum used her own beans fresh from the garden so it took less than half an hour till they were tender, but if you are using pre soaked dried beans it can be anything from 45 mins to over an hour, you just have to keep checking them.
other foody posts on this blog:
preserving wild garlic tortilla de maiz y chicharrones fabada asturiana lemons mrs beeton and colombia merluza-a-la-cazuela lebre con castañas callos a la gallega ossobuco vs xerrete in praise of colombian food restaurant still lives few flowered recipes first forage of the season nose to tail and farajullas flloeira cocido gallego albariño wine genius chorizos returning to the matanza chocolate con churros pani puri sunday cicchetti tea-break baracca empanada revelations in a milanese restaurant further adventures in foraging cooking the haul foraging2 foraging nose to tail (s)light relief pulpo a la gallega the matanza morcilla and dying arts jamòn serrano