Welcome friends! In Paulina Cocina we are going to talk about a dish with beans and seafood that has everything to be a hit in our kitchen: Fabes with Clams. It is a soft and creamy stew that we strongly recommend for the winter. Or a not so hot summer… Or for all seasons of the year because it is very delicious.
If you don’t get fabes on time, don’t despair dear! Below we talk about other types of beans and differences. Is the same? And no, but this asturian recipe It’s more than a single ingredient. It’s an incredible combination.
Regarding the above, of course don’t tell your food purist friend. Let the secret remain between us and you will be surprised when this delicious dish that we are going to learn to make is placed in front of you.
About beans with clams
Discovering the recipe
Las “Fabes with Clams” is a traditional dish of Asturian gastronomy, a region in northern Spain famous for its rich and varied cuisine. Although I won’t provide you with a specific recipe, I can give you general information about this delicious dish.
“Fabes” are large, flattened white beans, known as white beans or broad beans in other regions. They are a fundamental ingredient in Asturian cuisine and are used in several typical dishes of the region. These beans are slow cooked for a soft, buttery texture.
The clamson the other hand, They are very popular seafood on the northern coast of Spain. Clams are often added to beans to enrich the flavor of the dish with the delicious flavor of the sea. The combination of beans and clams creates a mix of unique and delicious flavors and textures.
Beans, beans, beans… the same or different?
Las “beans with clams” and the “beans with clams” are dishes similar to Fabes with Clams and the dish achieved is just as rich and comforting. These dishes are also popular in Spanish cuisine, especially in the Asturias region.
Beans are similar to “fabes”, being large white beans with a flattened shape. Although the word “alubia” is more common in other regions of Spain, the term “fabes” is specific to Asturias.
On the plates of “beans with clams” o “beans with clams“, kidney beans are cooked in a similar way to fabes, usually after soaking to soften them before cooking. They are then combined with clams, which are tasty seafood popular in many coastal cuisines in Spain.
The preparation and ingredients They may vary depending on the recipe and the cook’s preferences, but in general, these dishes involve creating a tasty broth from onion, garlic, pepper, tomato and other spices, and then add the beans or beans and clams to cook them together and create a mix of unique flavors and textures.
“Habichuelas” are a type of beans or beans. smaller in size and generally rounder than you allude or fabes. In some places in Spain, beans may be known as “green beans” or simply “beans.”
“Beans” are another variety of beans, but they are characterized by being larger and more oval in shape than kidney beans. “Beans with clams” follow the same idea of combining larger beans with the flavor of clams, creating a delicious and comforting dish.
7 facts about beans with clams
- Las Fabes with Clams They are a much loved and popular dish in the region of Asturias, northern Spain. It is one of the most emblematic dishes of Asturian gastronomy and is found in most restaurants and cider houses in the area.
- This dish combines the best of two worlds: local beans (fabes) with the flavor of the sea (clams). The combination of earthy and marine flavors creates a unique and delicious culinary experience.
- The preparation of the Fabes with Clams highlights the importance of using local and quality products. Asturian beans are especially valued for their soft, buttery texture, and fresh coastal clams add a tasty, marine touch to the dish.
- This dish is a clear example of the traditional and seasonal cuisine from Asturias. The bean harvest and clam season determine the best time to enjoy this dish, making it a unique and seasonal culinary experience.
- Las Fabes with Clams They are a dish that is often served on special occasions and celebrations. It is a popular option at local festivals and family events, making it a meal associated with happy moments and sharing with loved ones.
- In Asturias, cider is a traditional drink and is considered the perfect accompaniment for the Fabes with Clams. Asturian cider is served by pouring, which consists of pouring the drink from a height to aerate it and enhance its flavor.
- Faba is a legume strongly associated with Asturias, so much so that it gives its name to the Asturian bean stewtraditional dish of the region.
This dish is commonly served as a first course or starter in the menus of the asturian restaurantsespecially during the winter season, when you crave warmer and more comforting dishes.
Preparing beans can be a VERY simple process, below we see how it works.
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Beans with clams recipe
Yield: 4 portions
Preparation time: 2 hours
- 400 g of fabes (large white beans)
- 500 g of fresh clams
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 green bell pepper, finely chopped
- 1 ripe tomato, grated or chopped
- Extra virgin olive oil
- 1 bay leaf
- 1 teaspoon sweet paprika
- 1 liter of fish broth or water
- Chopped fresh parsley
- Salt and pepper to taste
How to make beans with clams
- The night before, soak the beans in a large container with cold water. Leave for at least 8 hours, then drain and rinse.
- Wash the clams in cold water to remove any dirt they may contain. Throw away any that are broken or open and do not close when you touch them.
- In a large pot add the soaked beans and cover with fresh water. When it comes to a boil, reduce the heat to low and add the bay leaf. Cook the beans over low heat for 1 to 2 hours, until they are tender.
- In a frying pan with a little olive oil over medium heat, sauté the onion, garlic and green pepper. Add the tomato and sweet paprika. Cook for a few more minutes.
- Add the vegetable sauce to the cooked beans and mix well. Then, pour the fish broth or hot water into the pot. The amount of liquid should be enough to cover the beans, but not excess.
- Add the clams to the pot, cover and cook over high heat for 5-7 minutes or until all the clams open. Discard the one that has not been opened. Taste the broth and season to taste. Sprinkle with fresh chopped parsley.