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.
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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.