Easy

Pinto beans with spinach and cockles

Name: Pinto beans with spinach and cockles
Prep time: 750 min
Cook time: 140 min
Total time: 890 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 300 g Pinto beans (dried); 250 g Spinach (clean leaves); 120 g Cockles (estimated edible meat; buy 600 g live shell-on cockles); 250 g Spring Onion (2 medium, trimmed and chopped); 6 g Garlic (2 chopped cloves); 75 g White wine (for steaming the cockles); 35 g Extra virgin olive oil (for the vegetable base); 3000 g Water (1500 g soaking; 1500 g stew); 4 g Parsley (chopped); 1 g Salt (optional at the end)

Pinto beans with spinach and cockles steamed in white wine, with their strained juices enriching the broth.

750 minprep

140 mincooking

4servings

1.658 kcalwhole recipe

415 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Pescatarian Stew More than 2 hours Home-style

Gluten-free and 8 more Indicative dietary requirements

View full classification 24 tags

Diet

Pescatarian

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeSesame-freeNo added sugar

Dish type

Stew

Meal

LunchDinner

Preparation

Stewing

Appliances

Casserole

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in fibreHigh in ironLow carbohydrate

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Stew

Meal

Lunch · Dinner

Total time

More than 2 hours

What you need

Ingredients

Pinto beans dried 300 g
Spinach clean leaves 250 g
Cockles estimated edible meat; buy 600 g live shell-on cockles 120 g
Spring Onion 2 medium, trimmed and chopped 250 g
Garlic 2 chopped cloves 6 g
White wine for steaming the cockles 75 g
Extra virgin olive oil for the vegetable base 35 g
Water 1500 g soaking; 1500 g stew 3000 g
Parsley chopped 4 g
Salt optional at the end 1 g

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Preparation

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Let’s get cooking

Method

Soak the pinto beans in 1500 g water for 12 hours. Drain, discard the water and rinse.
Heat the oil in a saucepan and soften the spring onions for 7 minutes. Add the garlic for 1 minute. Add the beans and 1500 g fresh water. Boil vigorously for 30 minutes, then simmer for 70–100 minutes until tender. Add hot water if needed.
Rinse the cockles under cold water and discard cracked shells or open ones that do not close when tapped. Put them in another saucepan with the white wine, cover and heat for 3–5 minutes, removing them as they open. Discard any that remain closed. Strain the liquid through a very fine sieve lined with clean muslin to remove grit.
Add the spinach and strained cockle juices to the stew and cook for 3–4 minutes. Add the cockles and parsley, warm for 1 minute and taste before adding the optional salt. Serve immediately.

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