Another delicious and very appropriate stew is that of beans or fabas (beans) with clams. Easy to prepare and perfect for Lent also for Good Friday.


(For 4-6 people)


  • 400 g de Fabas Asturianas
  • 500 g Clams
  • 1 medium onion
  • 5 cloves of garlic
  • ½ teaspoon salt
  • A pinch of paprika
  • A stream of extra virgin olive oil
  • 1 Laurel Leaf
  • Chopped parsley
  • Water


We begin by placing the beans in soak the night before with abundant water, that yes, watch that they do not run out of water.


The next day we toss the beans in a pressure cooker with cold water. That they are well covered and exceed a minimum of one centimeter (if you have to add water while you cook it is cold).


Add 4 cloves of garlic whole and unpeeled, the onion peeled and chopped into very small pieces, the laurel leaf, the pinch of paprika and the splash of extra virgin olive oil. Close the pot and put it to the fire. When the valve indicating the pressure is up, lower the fire.


Prepare a casserole for when cooked. Pour the beans in the casserole, reserving some broth. Put them on medium heat until tender and the broth has shrunk a little. Try them right now. The normal thing is that they need some salt. Leave them on low heat. The cooking time in the saucepan after 10 minutes in pot will vary: it may be, depending on the beans, from 25 to 40 minutes.


Wash clams in plenty of cold water. Just before serving, put in a frying pan a drizzle of extra virgin olive oil and fry the other clove of garlic, whole and peeled. When it’s fried, remove it from the frying pan.


Throw out the clams. After a couple of minutes, pour a little broth of the beans that we had reserved, and put a lid to the frying pan to finish opening. Sprinkle a little parsley, and add to the beans. Let cook for a couple of minutes and serve.

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William Johnson

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