1/2 kg. of white beans
1/2 kg. clam
1 spring onion
1 bay leaf
4 cloves of garlic
extra virgin olive oil
salt & chopped parsley
Traditional dish from Asturias
Put the beans to soak in a bowl with water 24 hours before cooking.
The next day, put water (about 1 liter) in a pot and add the beans, the leek, carrot, spring onion, 2 cloves of garlic, bay leaf and salt. Cover and cook in a low to medium heat for 60-90 minutes (until the beans are cooked. Depends on the pot, and also if fire is electric or gas). When beans are tender, if they have too much broth, remove a little. Remove the vegetables and keep aside.
Chop the other 2 cloves of garlic and put them to fry (not brown) in a pan with a little oil. After 1 minute, add the tomato, peeled and cut into cubes. Fry briefly and add the clams. Cover the pan and keep the fire until they open.
Grind the vegetables and add the puree to the pan with the clams. Mix well, sprinkle with chopped parsley and added all the ingredients from the pan over the beans. Serve in a soup tureen.
Tips_ When the beans begin to boil remove the foam to be dropping. After an hour of cooking, always simmering, is poured a glass of cold water.
Tips_ You can add some white wine while cooking the clams. It will provide an intense flavour to the recipe.