Fabes con Almejas (Spanish Beans with Clams)
Fabes con almejas, sometimes called habas con almejas, (Spanish for beans with clams) is a clam and bean stew that originated in the principality of Asturias in Spain in the 1800s as peasant fare.[1] It's a lighter variation of Asturian fabada whose primary ingredients are sausage, beans and pork.
- Prep
- 34 min
- Cook
- 1 hr 18 min
- Total
- 1 hr 52 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Rinse the beans and soak overnight.
Procedure
Scrub the clams clean and rinse.
Procedure
Drain the beans and place them in a skillet with the onion, garlic, two pinches of parsley, bay leaves, and olive oil.
Procedure
Add just enough water to cover the ingredients and cook over a high flame.
Procedure
Bring to a boil and then reduce to a simmer. Skim off any foam. Cook them, loosely covered, until done. This should take about 90 minutes. Check the skillet occasionally to add water. Never allow the water to drop below the height of the ingredients.
Procedure
When the beans are almost done, place the clams in a separate skillet and add about an inch of water. Cover the skillet and cook over medium heat, shaking the pan occasionally to help the clams open. Check the clams every minute. Remove them as they open and place them in a separate bowl. This should take no more than 10 minutes. Once you've removed all the clams you'll have clam broth in the skillet. Save the broth, as you'll need it for the next step.
Procedure
Check the broth for bits of dirt and clam shell. If there's a lot, you'll have to strain it through a cloth to remove the grit.
Procedure
Add the broth to the simmering beans along with the saffron (or food coloring), the remaining parsley, paprika and salt to taste.
Procedure
Cover and cook for 5–10 minutes.
Procedure
Ladle the beans and broth into separate bowls and add six clams to each bowl.
Procedure
Serve with crusty bread on the side.
Notes, tips, and variations
Be sure to follow the safe handling tips for clams.
Photo: jlastras · CC BY 2.0 · https://creativecommons.org/licenses/by/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 12 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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