Fabes with Clams
We are in full epoch of spoon dishes and could not miss the "Fabes with clams", a typical dish of Asturian cuisine known worldwide, full of different nuances with which to please the palate and ideal to celebrate the next father's day. If in many dishes the ingredients are so important that we can do nothing to improve them if they are not good, beans with clams is one of them. Fabes should be the best and clams should be the best.
In such traditional and traditional recipes, each one has "their" recipe and since the absolute truth does not exist and much less in the kitchen, today I explain how I make the "Fabes con clams", a dish that in my house they adore. For this dish to be perfect, you also need good ingredients, time, calm, tranquility and care, you can not hurry, I do not like to use the pressure cooker with fabas because there is a serious danger of going over or falling short. When I make this dish it is always a Sunday, as soon as I get up I put the pot, it takes two hours, so I give 4 laps and I have the food made, then I can leave if I want, this stew makes it feel great.
Ingredients 1 kg fabes or fabas 1 kg of clams (from Bocado de Mar) 2 onions 2 large carrots or 4 small carrots 1 leek ½ glass of white wine A few strands of saffron 1 bay leaf 2 cloves of whole garlic +1 tooth without skin Extra virgin olive oil Salt Fresh parsley.
Instructions The night before or at least 4 hours before, put the clams in a bowl with water and salt so that they release grit they always bring. Refrigerate until the moment of use. I used fresh beans that I bought in the summer and had in the freezer, so I did not need to soak them, but if the ones you use are dry, you should soak them the day before (with 12 hours of soaking is enough) Drain fabes if you have had them to soak and pour them in a pot with enough clean water. (two fingers above the beans themselves)
Wrap the onions in a sack of cooked vegetables, the garlic cloves with skin, the leeks cut in two or three pieces, the carrots and the bay leaf, tie the sachet well and add to the pot and put on the fire. At the moment we are not going to season because fabes are cooked better without salt and with less risk of breaking them.
Let it cook over medium-low heat for an hour, remove the sachet with the vegetables, add a little salt to the pot and continue cooking for another 45 minutes or until you see that they are tender. (Counts the cooking time since they start to boil) While lightly crushing the garlic cloves to recover the pulp and pull the skin, add it to the blender glass, add the onions, leeks and carrots and mash. Add the mixture to the pot of fabes, add a pinch of salt, saffron and mix making a back and forth movement with the pot but try not to introduce any contraption because the fabes will break and if you have to use any, that is always wooden . The sauce is now thickened, check if the fabes are at their point and turn off the fire.
Put a pot on the fire a clove of garlic peeled with a little oil, sauté briefly, add half a glass, add the drained clams (you will have to remove them from the bowl with a slotted spoon so that the grits are below), raise the fire and in the At the moment they open, remove the pot. Leave a few whole clams to place and the rest remove the meat and add it to the pot.Clead the broth of having cooked the clams and add it to the pot, it will be very little, so there is no risk of it being very smooth, in which case, that always has an arrangement, put a few beans in the glass of the blender, a little broth and shreds, add it to the pot and with that it will thicken. Put in a glass of robot 3 tablespoons of olive oil and parsley leaves cut with a scissors, crush. Reservation. Emplatado. Put 2 tablespoons full of beans in each dish, 2 or 3 whole clams and with a teaspoon pour a little oil of parsley. Serves hot.
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