Verdina beans with prawns and clams
Small verdina beans simmered in prawn stock with asparagus, leek and clams.
Active time1 h
Cooking2 h 30 min
Total15 hResting : 12 h
Add to my week
Loading your week…
Ingredients
- 150 g fresh green asparagus
- 5 garlic cloves
- 1 large onion
- 1 large leek
- 10 g fresh parsley
- 2 ripe tomatoes
- 16 whole raw prawns (langostinos)
- 300 g live clams, purged by the fishmonger
- 1000 ml water for the stock
- 400 g dried verdina beans
- 60 ml olive oil
- ½ tsp sweet paprika
- ½ tsp hot smoked La Vera paprika
- ½ tsp ground black pepper
- 2 g salt
- 1 pinch of sugar
- 1 tsp dried thyme
- 50 ml dry white wine
Preparation
Cover the beans with cold water and soak for 12 hours in a cool place. Drain and rinse.
400 g dried verdina beans- bowl
- colander
Shell and devein the prawns. Keep the flesh chilled. Peel the onion and garlic. Coarsely chop the onion and wash the tomatoes. Put the heads and shells in a saucepan with the onion, 2 crushed garlic cloves, 1 chopped tomato, pepper, 15 ml of oil and measured water. Simmer for 30 minutes. Blend and strain through a fine sieve to remove all shell fragments.
5 garlic cloves1 large onion2 ripe tomatoes16 whole raw prawns (langostinos)1000 ml water for the stock60 ml olive oil½ tsp ground black pepper- knife
- board
- saucepan
- blender
- fine sieve
Rinse the clams and discard broken shells or any that do not close when gently tapped. Chop 2 garlic cloves. Wash and chop the parsley. Heat 15 ml of oil in a sauté pan. Add the clams and wine, cover and cook for about 4 minutes, until open. Lift out the clams, discard any that remain shut and strain the juices. Stir the chopped garlic and parsley into the strained juices.
10 g fresh parsley300 g live clams, purged by the fishmonger50 ml dry white wine- sauté pan with lid
- fine sieve
- knife
- board
Trim the woody ends from the asparagus and chop. Trim the leek, wash between its leaves and slice. Chop 1 reserved garlic clove and 1 reserved tomato for the sofrito. Heat the remaining 30 ml of oil in a casserole. Cook the leek for 2 minutes, add the garlic and asparagus, then the tomato, sugar, thyme and both paprikas. Cook gently for 5 minutes.
150 g fresh green asparagus1 large leek½ tsp sweet paprika½ tsp hot smoked La Vera paprika1 pinch of sugar1 tsp dried thyme- knife
- board
- casserole
- spoon
Add the beans, strained clam juices and strained stock. Top up with hot water to cover the beans generously. Bring to a simmer and cook gently for about 75 minutes, until the beans are tender. Add the prawns and clams and simmer gently for 10 more minutes. The prawns should be opaque throughout. Taste before adding the salt and rest off the heat for 5 minutes.
2 g salt- casserole
- spoon
Allergens
- Crustaceans
- Molluscs
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration