Fabes con Almejas

Ingredients

• 400g dried fabes (large Asturian white beans), soaked overnight
• 500g fresh clams, scrubbed
• 4 cloves garlic, minced
• 1 onion, finely chopped
• 2 tbsp olive oil
• 1/4 cup dry white wine
• A pinch of saffron threads
• 1 bay leaf
• 2 tbsp chopped parsley
• Salt

Before you cook

• Drain the soaked beans and rinse them under cold water.
• Purge the clams in a bowl of cold salted water for 30 minutes so they release any sand, then drain and rinse them.

Steps

1. Place the beans in a large pot with the onion and bay leaf, and cover generously with fresh water.
2. Bring the pot to a boil, then skim off any foam.
3. Lower the heat and simmer the beans gently, covered, for 1 to 1.5 hours, until tender but still holding their shape.
4. Heat the olive oil in a skillet over medium heat.
5. Add the minced garlic and cook for 1 minute, until fragrant but not browned.
6. Pour in the white wine and let it bubble for 1 minute.
7. Crumble the saffron threads into the skillet.
8. Add the clams to the skillet and cover.
9. Cook for 3 to 4 minutes, until the clams open.
10. Discard any clams that remain closed.
11. Ladle a cup of the bean cooking liquid into the clam skillet and stir to combine.
12. Pour the clams and their broth into the pot of beans.
13. Simmer everything together for 5 minutes so the flavors merge.
14. Season with salt.
15. Stir in the chopped parsley just before serving.