This recipe is original from Asturias, a wonderful region here in the north of Spain, and I really mean Full of Wonder! Because their meals are exceptional, their landscapes are breathtaking, and their milk and cows are the best! Not to mention its Cider... mmmmm. My husband is half Asturian half Catalan, so this one goes for him!!!
Special dressing: Nancy Sinatra (turn player on).This beans called Fabes are BIG SIZE ones, the famous Fabada is also cooked with them, but since we are having such good weather, I reserved fabada for colder days and here you have this great marriage between land and sea: Fabes and Clams. It's an easy and tasty recipe, if you live in a cold place... it will warm you up!
I'm posting this Beans & Clams for the Legume Love Affair Event that Susan is hosting at her The Well-Seasoned Cook, please take a look, it will surely be a good inspiration for the winter meals.
Once upon a time (this is back to early 80s), I used to work in a model agency in Barcelona as a booker. It was a great and fascinating job, the fascinating part came when a good looking guy would enter the office and present himself, he, he, he. They came from all over the world and most of the times (I was pretty young then) we would just "fall in love" with them!!! From that period of my life I remember meeting a North American, a handsome guy called Randy and he was just so cowboy looking (or the idea I had from cowboys) so funny, he would always be joking with us... a very nice man! He taught us something related with beans and after all these years I still remember the song... weird ugh? This one, Peter, I'm not going to sing, but here you have the "lyrics" for those of you interested in them. Back to those days we laughed with the song. Have you Americans heard about it?????
Sorry about it, I couldn't resist the temptation!!!
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•Ingredients for 4 servings: ½ kilo of fabes (beans from Asturias), a bunch of parsley, 1 carrot, 1 bay leaf, 1 kilo of clams (galician ones if possible), 4 garlic cloves, salt, 200 cubic centimeters of olive oil, 1 spoon table of wheat flour and 100 cubic centimeters of dry white wine.
•The night before have the beans in cold water. Make sure there’s 5 to 6 fingers of water above the beans.
•Strain the beans and have them in a casserole together with the onion, the carrot, the bay leaf and 3 springs of parsley. Cover with cold water. If tap water if too strong in lime use mineral water. Turn the heat high until it boils, then low it to minimum and take away the white foam. Have it low and throw some cold water if you see it boiling. Keep the low heat.
•In a saucepan with the olive oil add the minced garlic. Medium heat.
•In a small bowl pour the white wine and add the flour, stir until you get them mixed and before the garlic gets golden add the mixture to the saucepan and also the minced parsley (3 more springs).
•Stir until you see the flour emulsionates with the rest of ingredients.
•Now, with a kitchen spoon (see the picture for those of you who doubt of the size) take one spoon of the beans liquid and pour into the saucepan.
•Stir for a while aprox. 1 minute.
•Strain the clams and wash them under tap water and add to the saucepan at low/medium heat.
•Have them for 4 minutes or until they open. Add some salt.Take away from heat.
•Take the shell of half the clams and leave the other half. Reserve.
•When the beans (fabes) have been slowly cooking for 4 hours (that’s the time I had them on the heat), take the parsley, the carrot, the onion and bay leaf away and add the cold clams dressing and the clams.
•Instead of stirring just shake the casserole to avoid breaking the beans. Have it all simmering for 10 more minutes, taste it and add the salt you consider necessary.
•Serve hot and enjoy its wonderful taste!!!
•If you don’t find faves you can use normal white beans.
•Big clams are better than smaller ones, but if you feel an uncontrolled desire to do the recipe and you don’t find the big ones, small tasty ones will be ok!
•Buen provecho!!!
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