Traditional Spanish Fabes con Almejas Recipe: A Savory Fusion of Beans and Clams

Ingredients

200 grams of fabes (Asturian white beans)
1 kg of clams
2 onions, finely chopped
3 cloves of garlic, minced
2 green peppers, chopped
2 tomatoes, peeled and chopped
1 glass of white wine
2 tablespoons of olive oil
Salt to taste
Parsley to garnish

Steps and instructions

Soak the fabes overnight in cold water.
Drain the fabes and place them in a large pot. Cover with fresh water.
Bring the pot to a boil and then lower the heat to a simmer. Cook for 2 hours or until the beans are tender.
While the beans are cooking, heat the olive oil in a frying pan over medium heat.
Add the onion, garlic, and green peppers to the pan and sauté until they are soft.
Add the tomatoes to the pan and cook for a few more minutes.
Pour the white wine into the pan and let it simmer for a couple of minutes.
Once the beans are cooked, add the contents of the frying pan to the pot with the beans.
Add the clams to the pot and cook for about 10 minutes or until they open up.
Remove from the heat and add salt to taste.
Garnish with parsley before serving.

Tools for making

Large pot - Needed to cook the beans and clams together.
Frying pan - Used to sauté the onions, garlic, green peppers, and tomatoes.
Knife - Required for chopping the onions, garlic, green peppers, and tomatoes.
Cutting board - Used to safely chop the vegetables.
Colander - Necessary to drain the soaked fabes and to rinse the clams.
Wooden spoon - Used for stirring and mixing the ingredients in the pot.
Measuring glass - Needed to measure the white wine.
Salt shaker - Used to add salt to the dish according to taste.
Parsley sprigs - For garnishing the dish before serving.

Recipe variations

Use cannellini beans or navy beans instead of fabes.
Replace clams with mussels or a mix of seafood like shrimp and calamari.
Add diced chorizo or bacon for a smoky flavor.
Include saffron threads to give the dish a vibrant color and unique taste.
For a vegetarian option, omit the clams and add mushrooms or artichokes.
Experiment with different spices like paprika, cayenne pepper, or bay leaves.
Serve the fabes con almejas over a bed of rice or with crusty bread on the side.
Add a splash of lemon juice or zest to brighten the flavors.
Incorporate vegetables like carrots, celery, or bell peppers for added texture and flavor.
Try using vegetable stock instead of water for a richer taste.

Recipe overview

Fabes con Almejas is a traditional Spanish dish from the region of Asturias. This hearty stew brings together fabes, a type of white bean native to Asturias, and clams, creating a perfect blend of land and sea. The beans are cooked until they're tender and creamy, while the clams add a touch of maritime flavor. The dish is further enhanced with onions, garlic, green peppers, and tomatoes, all sautéed in olive oil and deglazed with a splash of white wine. The result is a comforting and flavorful stew, perfect for cold days. Expect to spend some time in preparation, as the beans need to soak overnight and the cooking process is slow to ensure the flavors fully develop. However, the end result is definitely worth the wait. Enjoy this traditional Spanish comfort food garnished with fresh parsley.

Common questions

Can I use canned beans instead of soaking and cooking the fabes from scratch? No, it is recommended to use dried fabes and soak them overnight for the best texture and flavor.
Can I substitute clams with another type of seafood? Yes, you can use mussels or shrimp as a substitute for clams.
Can I use red wine instead of white wine? While white wine is traditionally used in this recipe, you can experiment with using red wine if you prefer. However, it may alter the flavor profile.
Can I make this dish vegetarian or vegan? Yes, you can make a vegetarian version by omitting the clams and using vegetable broth instead of water. To make it vegan, ensure that no animal products are used.
Do I need to discard any clams that do not open? Yes, it is important to discard any clams that do not open after cooking as they may be unsafe to eat.
Can I use a pressure cooker to cook the fabes? Yes, you can use a pressure cooker to cook the fabes. Follow the manufacturer's instructions for cooking times.

Serving dishes and utensils

Large pot - Needed to cook the fabes and clams together.
Frying pan - Used to sauté the onions, garlic, green peppers, and tomatoes.
Knife - Essential for chopping the onions, green peppers, and tomatoes.
Cutting board - Provides a stable surface for chopping ingredients.
Strainer - Used to drain the soaked fabes and to clean the clams.
Spoon - Used for stirring and serving the fabes con almejas.
Ladle - Helps to portion and serve the soup.
Tongs - Useful for handling the clams and removing them from the pot.
Bowl - Used for soaking the fabes overnight.
Measuring glass - Needed to measure the white wine for the recipe.

Origin stories

Fabes con Almejas is a classic dish hailing from the green hills and rugged coastlines of Asturias, a region in the north of Spain. This hearty stew beautifully marries the land and the sea, combining the tender fabes, a variety of white bean native to Asturias, with the fresh clams harvested from the Cantabrian Sea. A testament to Asturias' rich culinary tradition, this dish truly stands out in its simplicity, drawing out the natural flavors of its main ingredients. It's a celebration of Asturian gastronomy, a symbol of the region's bountiful harvest and its close connection to the sea.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.