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Haricot beans with clams

Recipe by BTK executive chef Josep Carbonell

Haricot beans with clams

Ready In

1.45 hours

Cooking time

1.5 hours

Prep time

15 minutes

Serves

4 people

Ingredients
300g El Navarrico haricot beans
1 onion
1 leek
3 cloves of garlic
15 strands of saffron
300g clams
2 tsp salt
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Method

  1. Put the onion and leek, peeled and roughly chopped, into a large saucepan with two garlic cloves and the soaked beans. Cover with cold water, pour in 1 tbsp of olive oil and bring to the boil before simmering gently for 1.5 hours.
  2. After 1 hour, remove the onion, leek and garlic and blend with a little stock before adding to the pan with the beans.
  3. About 15 min before serving, toast the saffron strands for a few minutes in thick bottomed pan and add to the bean mix. Leave the beans to one side and prepare the clams, ensuring that you clean and rinse them well.
  4. To finish off the dish, take a large frying pan and cook 1 clove of chopped garlic in olive oil. Add the clams with a ladle of sauce from the beans. You will know the clams are cooked with they open. Spoon the bean stew into a serving bowl and mix in the clams. Season with salt to taste and serve.

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Ingredients
300g El Navarrico haricot beans
1 onion
1 leek
3 cloves of garlic
15 strands of saffron
300g clams
2 tsp salt
Add all to basket

Add in stock items to your basket

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