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white bean stew, Spanish bean stew Basque Recipes, Recipes, Spanish Soups & Stews 5 1 5 0

White Bean Stew with Clams and Chorizo

  • Serves 4 people
  • Complexity Easy
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
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  • 500g dried white beans, covered in water for 24hrs
  • 1.5Ltr fresh water
  • 200g fresh clams
  • 150g cooking chorizo, cut into one inch chunks
  • 1 large leek, washed and chopped into 2 inch pieces
  • 1 large carrot, peeled and chopped into slices
  • 1 large green pepper, finely chopped
  • 1 garlic bulb
  • 4 tbsp of extra virgin olive oil
  • Salt


I love this recipe; it is surf and turf at its best. The creamy white beans work really well with the chorizo and the clams take the dish to another level. Bean stews are a big part of Basque cuisine. It is peasant food made from simple ingredients that are slow cooked to produce hearty goodness. White bean stews were commonly seen in ‘menus del dia’ across the region but in recent years this type of ‘spoon food’ has become neglected because of time, time to slow cook.


  1. In a large pan, place the soaked beans, vegetables, garlic and oil and cover with the water.
  2. Place on a moderate heat and simmer for around 30 minutes preventing the liquid from boiling as the beans will break open. Shake the pot now and again to thicken the liquid.
  3. Once the beans are tender, remove the vegetables and discard the garlic. Season the beans with salt and place the vegetables into a food processor or blender and strain them over the beans, they will give flavour and help thicken the sauce.
  4. In a medium size frying pan, fry the chorizo in some olive oil until crispy and cooked through, add to the bean stew.
  5. Finally, add the fresh clams to the beans, cover with a lid and warm up slowly until all the clams are opened.
  6. Serve in a large pot with crusty bread and txakoli white wine.

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