Welcome, friends! At Paulina Cocina, we're going to talk about a bean and seafood dish that has everything it needs to be a hit in our kitchen: fabes con almejas (fabes with clams ). It's a smooth and creamy stew that we highly recommend for winter, or a not-so-hot summer... Or for any season because it's delicious.
If you can't find fabes right away, don't despair, my friends! Below, we'll talk about other types of beans and their differences. Are they the same? No, but this Asturian recipe is more than just one ingredient. It's an incredible combination.
Regarding the above, of course, don't tell your foodie friend. Let's keep the secret between us, and they'll be amazed when you put this delicious dish we're about to learn how to make in front of them.
Content table
On beans with clams
Discovering the recipe
" Fabes con almejas " (beans with clams) is a traditional dish from Asturias, a region in northern Spain famous for its rich and varied cuisine. Although I won't provide a specific recipe, I can give you some general information about this delicious dish.
Fabes are large, flattened white beans, known as white beans or broad beans in other regions. They are a staple ingredient in Asturian cuisine and are used in several typical regional dishes. These beans are slow-cooked to achieve a soft, buttery texture.
Clams , on the other hand, are a very popular seafood dish on the northern coast of Spain. Clams are often added to broad beans to enrich the dish with the delicious taste of the sea. The combination of broad beans and clams creates a blend of unique and delicious flavors and textures.
Fabes, beans, green beans... the same or different?
“ Alubias con almejas ” and “ jugillas con almejas ” are similar to fabes con almejas , and the resulting dish is equally delicious and comforting. These dishes are also popular in Spanish cuisine, especially in the Asturias region.
Beans are similar to fabes , being large, flat white beans. Although the word "alubia" is more common in other regions of Spain, the term "fabes" is specific to Asturias.
alubias con almejas ” (beans with clams) or “ jugillas con almejas dishes , the beans are cooked similarly to fabes (fabeans), usually after soaking them to soften them before cooking. They are then combined with clams, a tasty and popular seafood in many coastal cuisines of Spain.
Different ingredients
Preparation and ingredients can vary depending on the recipe and the cook's preferences, but in general, these dishes involve creating a flavorful broth from onion, garlic, bell pepper, tomato , and other spices, then adding beans and clams to cook them together and create a blend of unique flavors and textures.
“Habichuelas” are a type of bean, smaller and generally rounder than beans . In some parts of Spain, habichuelas may be known as “judías verdes” or simply “judías.”
Judiones are another variety of beans, but they are characterized by being larger and more oval-shaped than haricot beans. Judiones con almejas (beans with clams) follow the same idea of combining larger beans with the flavor of clams, creating a delicious and comforting dish.
7 facts about beans with clams
- Beans with clams are a beloved and popular dish in the Asturias region of northern Spain. It's one of the most iconic dishes of Asturian cuisine and can be found in most restaurants and cider houses in the area.
- This dish combines the best of both worlds : beans from the earth (fabes) with the flavor of the sea (clams). The combination of earthy and marine flavors creates a unique and delicious culinary experience.
- The preparation of fabes with clams highlights the importance of using local, quality products. Asturian fabes are especially prized for their smooth, buttery texture, and fresh clams from the coast add a flavorful, marine touch to the dish.
- This dish is a clear example of traditional, seasonal Asturian cuisine . The bean harvest and clam season determine the best time to enjoy this dish, making it a unique and seasonal culinary experience.
- Beans with clams are a dish often served on special occasions and celebrations. It's a popular choice at local festivals and family gatherings, making it a meal associated with happy moments and sharing with loved ones.
- In Asturias, cider is a traditional drink and is considered the perfect accompaniment to fabes con almejas (beans with clams ). Asturian cider is served by pouring the cider from a height to aerate it and enhance its flavor.
- The faba is a legume strongly associated with Asturias, so much so that it gives its name to Asturian fabada , a traditional dish from the region.
This dish is commonly served as a first course or starter Asturian restaurant menus , especially during the winter season when warmer, more comforting dishes are desired.
Preparing beans can be a VERY simple process, below we see how it works.
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Recipe for beans with clams
Yield : 4 portions
Preparation time : 2 hours
Ingredients
- 400 gr of fabes (large white beans)
- 500 gr of fresh clams
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 green bell pepper, finely chopped
- 1 ripe tomato, grated or chopped
- Extra virgin olive oil
- 1 bay leaf
- 1 teaspoon of sweet paprika
- 1 liter of fish stock or water
- Chopped fresh parsley
- Salt and pepper to taste
How to make fabes with clams
- The night before, soak the beans in a large bowl of cold water. Let it soak for at least 8 hours, then drain and rinse.
- Wash the clams in cold water to remove any dirt. Discard any that are broken or open and don't close when touched.
- In a large pot, add the soaked beans and cover with fresh water. When it comes to a boil, reduce the heat to low and add the bay leaf. Simmer the beans for 1 to 2 hours, until tender.
- In a pan with a little olive oil over medium heat, sauté the onion, garlic, and green pepper. Add the tomato and sweet paprika. Cook for a few more minutes.
- Add the sautéed vegetables to the cooked beans and mix well. Then, pour the fish stock or hot water into the pot. The liquid should be enough to cover the beans, but not too much.
- Add the clams to the pot, cover, and cook over high heat for 5-7 minutes or until all the clams have opened. Discard any that haven't opened. Taste the broth and season with salt and pepper to taste. Sprinkle with chopped fresh parsley.
