White Beans Stew with Clams (Fabes con Almejes)

Though it is chilly outside, the summer is coming. This stew recipe, typical from Asturias in the North of Spain, done with not many ingredients is perfect for a weekend day when you have enough time for a nap after.

Ingredients for 8 people:

-1 Kg (2 Lb.) of White Beans.

-1 Kg. 2 Lb.) of Clams.

-1 Onion.

-1 Bay Leaf.

-2 Garlic Cloves.

-1 Teaspoon of Sweet Paprika.

-Olive Oil.

-Salt.

Put the white beans soaking in cold water during a whole night. Next day place them in a pot along with the  onion cut  in 4 pieces, 4 tablespoons of olive oil and the bay leaf, and cover all with new water.

Cook them on high heat until boiling, at this point lower the heat, keep the lid on and simmer until the beans are soft (around 2 hours). If the stew needs more water, always add cold water and never stir with a spoon, always move the pot.

Wash the clams and put them in a pan with water in the bottom to let them open. In a different pan fry the garlic cloves. When they are fried add the paprika and mix them all, pour it in a mortar and mash, adding a little bit of the water from the clams. Mix this sauce with the clams and their water and add this to the pot.

Add salt if needed and let it boil for 15 minutes or so, until the sauce gets thick.