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White Bean Stew with Clams and Chorizo

50 mins

4 people

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

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.

Ingredients
Method

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

In a large pan, place the soaked beans, vegetables, garlic and oil and cover with the water.
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.
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.
In a medium size frying pan, fry the chorizo in some olive oil until crispy and cooked through, add to the bean stew.
Finally, add the fresh clams to the beans, cover with a lid and warm up slowly until all the clams are opened.
Serve in a large pot with crusty bread and txakoli white wine.

Ingredients

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

Method

In a large pan, place the soaked beans, vegetables, garlic and oil and cover with the water.
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.
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.
In a medium size frying pan, fry the chorizo in some olive oil until crispy and cooked through, add to the bean stew.
Finally, add the fresh clams to the beans, cover with a lid and warm up slowly until all the clams are opened.
Serve in a large pot with crusty bread and txakoli white wine.

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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