Beans with shellfish

4 servings

120 minutes

Beans with shellfish is a dish infused with the aromas of the sea and earth, combining the softness of Asturian beans with the exquisite taste of vongole. Belgian cuisine is renowned for its skillful blending of simple ingredients into gastronomic masterpieces, and this recipe is no exception. Simmered in a fragrant broth with parsley, onion, and saffron, the beans acquire a deep flavor while the added shellfish provide a touch of marine freshness. Breadcrumbs finish the composition with a light textural note, making the dish rich and warming. It is perfect for both a cozy family dinner and a festive table, adding a touch of sophistication and traditional cuisine to the modern gastronomic experience.

Energy value per serving

• Calories: 408
• Proteins: 25.5g
• Fats: 16.9g
• Carbohydrates: 38.1g

Ingredients

• Venus shells (vongole): 400 g
• Asturian beans (white beans): 500 g
• Olive oil: 3 tbsp
• Garlic: 1 clove
• Bay leaf: 1 pc
• Onion: 1 head
• Parsley: 4 stem
• Breadcrumbs: 3 tbsp
• Saffron: pinch
• Vinegar: 1 ml
• Salt: to taste

Cooking steps

1. Put the beans in a pot and cover with cold water. Bring to a boil over low heat. When the beans are ready to boil, remove the pot from the heat and drain.

   Required ingredients:

   • Asturian beans (white beans): 500 g
   • Salt:  to taste

2. While the beans are cooking, take oil, garlic, bay leaf, onion, and parsley, place them in another pot, and add some cold water. Transfer the beans to the pot with parsley and add enough water to cover them. Cover and cook on low heat for 1.5 hours, adding more cold water if needed.

   Required ingredients:

   • Olive oil: 3 tablespoons
   • Garlic: 1 clove
   • Bay leaf: 1 piece
   • Onion: 1 head
   • Parsley: 4 stems

3. In a mortar, grind saffron with two tablespoons of bean broth and add to the pot. Sprinkle breadcrumbs on top, cover, and simmer for another 30 minutes until the beans are soft.

   Required ingredients:

   • Saffron:  pinch
   • Breadcrumbs: 3 tablespoons

4. Meanwhile, rinse the shells in cold, slightly salted water with vinegar. Remove any broken shells or those that do not close when you touch them.

   Required ingredients:

   • Venus shells (vongole): 400 g
   • Vinegar: 1 ml
   • Salt:  to taste

5. Place the shells in a deep pan with 175 ml of water, cover, and cook over high heat for 3-5 minutes, shaking the pan occasionally. Remove any shells that did not open. Take some mollusks out of their shells and leave some if you prefer. Put the mollusks in a bowl and pour the cooking liquid over them through a cheesecloth.

   Required ingredients:

   • Venus shells (vongole): 400 g

6. 15 minutes before you are ready to serve the dish, add the shells along with the liquid to the beans. Serve in a warm deep dish.

   Required ingredients:

   • Venus shells (vongole): 400 g