Verdina beans with courgette and clams
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Stew
Lunch · Dinner
More than 2 hours
Ingredients
＋ Añadir a un menú- Verdina beans dried 300 g
- Courgette trimmed, skin on 300 g
- Clams estimated edible meat; buy 500 g live shell-on clams 100 g
- Spring Onion chopped 150 g
- Garlic 2 chopped cloves 6 g
- White wine for the clams 50 g
- Cayenne pepper 1 small whole chilli, remove 0.2 g
- Extra virgin olive oil 25 g stew; 15 g courgette 40 g
- Water 1500 g soaking; 1500 g cooking 3000 g
- Parsley chopped 4 g
- Salt optional at the end 1 g
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Method
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Soak the verdina beans in 1500 g water for 12 hours. Drain, discard the water and rinse.
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Soften the spring onion in a saucepan with 25 g oil for 7 minutes. Add the garlic and cayenne chilli for 30 seconds. Add the beans and 1500 g fresh water. Boil vigorously for 30 minutes, then simmer gently for 70–100 minutes until tender. Remove the chilli and add hot water during cooking if needed.
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Cut the courgette into 1.5 cm cubes. Sauté with the remaining 15 g oil for 5–6 minutes until golden but still slightly firm. Set aside.
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Wash the clams, discarding cracked shells and open ones that do not close when tapped. Steam in a separate covered saucepan with the white wine for 3–5 minutes. Remove the opened clams and discard any that stay closed. Filter their liquid through a very fine sieve lined with clean muslin.
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Add the courgette and filtered liquid to the beans and cook for 2 minutes. Add the clams and parsley, warm for 1 minute and add the optional salt only if needed. Serve without overcooking the shellfish.
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