White Beans with Clams

Name: White Beans with Clams (Judias Blancas con Almejas)
Yield: Serves Four
Cuisine: Spanish
Ingredients: 600 g (1 lb 5 oz) white La Granja beans or large butter beans; 600 g (1 lb 5 oz) white La Granja beans or large butter beans; Salt; 1 sprig of parsley, chopped; ½ bay leaf; ½ Spanish onion, peeled and chopped; 1 clove garlic, peeled and crushed; 2 strands saffron; 1 tablespoon fresh breadcrumbs; 1 tablespoon olive oil; 300 g (11 oz) clams, scrubbed

Judias Blancas con Almejas

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Spain on a Plate

By María José Sevilla

Published 1992

About

La Granja butter beans are renowned and, together with the ones produced in El Barco in the north-west, are the best in Spain. They are ideal for this dish but any large white butter beans can be used. Here they combine beautifully with clams, my favourite shellfish.

Ingredients

600 g (1 lb 5 oz) white La Granja beans or large butter beans

Europe
Spain
Stew
Fish course
Pescatarian
Mediterranean

Method

Place the beans in a flameproof casserole, then add the onion, garlic, parsley, bay leaf and oil. Shake the casserole to mix the ingredients, then cover with cold water, put on the lid and bring to the boil. Leave a slight gap between the lid and the rim of the casserole and simmer for about 1 hour until the beans are cooked. Add extra cold water as necessary to make sure the beans remain cover