José Andrés’ Clam Beans Recipe, Another Delicious Bean Dishes from Asturias

Beans and Clams Recipe (ShutterStock)

this Fabada It is undoubtedly the star dish of Asturian cuisine and its main ingredient, Beans, one of the principality’s most coveted products, as well as other products such as Cabrales cheese or cider. The Asturian fava bean is so famous that since 1990 it has had its own specific name and since 1996 it has been registered as a protected geographical indication.

But Asturian fabada, with its delicious broth, is not the only dish that can be made with this white legume.In Asturias, people also like to eat beans Accompanied by clamsa very simple dish that highlights this delicious marine mollusk.

you might be interested: José Andrés’s favorite food that can be used in many dishes: “It has magical powers”

More specifically, as an excellent ambassador of Spanish and Asturian gastronomy, Chef Jose Andres He has his own clam beans recipe, a delicious combination to which he adds his personal touch by adding delicious parsley oil. This recipe is easy to make, although it requires two key ingredients: On one hand, a good product; on the other hand, patience The beans need to be allowed to cook over low heat for a few hours. However, the results were worth the wait.

This recipe is part of a long list of dishes shared by chefs through the TVE show, Let’s cook with José Andrés, But beyond that, it’s one of the preparations the chef brings to his restaurants in the United States. As a result, José Andrés’ clam beans have become a global success.

you might be interested: Here are the four courses Aguignano chose for his wedding menu

Preparation time: 3 hours and 10 minutes

Serving size: 2 people

raw material:

  • 200 g Asturian beans
  • 150 g clams
  • 1 carrot
  • 1 onion
  • 1 leek
  • 3 cloves garlic
  • fresh parsley
  • Sunflower seed oil
  • olive oil
  • Salt
  • Saffron

Detailed description:

  1. If we have enough time, we let the beans soak overnight or 24 hours. They double in size as they absorb water. As they absorb moisture, we have to add three times the amount of water to the beans so they don’t dry out any time.
  2. We start by making the beans by removing the soaking water. Place the beans in the pot and add water to come two to three fingers above the beans. We turn the heat to medium-high and start heating the beans.
  3. At this time we added a leek, a carrot, three cloves of garlic and an onion to the pot, all peeled and very clean.
  4. While we wait for the pot with the beans to start boiling, we heat another smaller pot with water until it starts boiling. We put some clams in a slotted or perforated spoon and put them in boiling water and cook them for 10 to 15 seconds. Once the clam starts to open, we remove it from the water.
  5. Next, we will carefully open each clam. To avoid tearing the clams, chefs recommend carefully cutting the muscles on both sides of the clam that connect to the shell. After opening, we remove each clam and place them on a plate. We save water when cooking clams.
  6. While the beans in the pot are boiling, we must turn the heat to low. As José Andrés assures, these beans should be cooked at around 100 degrees and no higher. Then we remove the impurities formed during the first boiling and remove the foam. After removing the foam, we add a little olive oil.
  7. When the water boils again, we will continue to “scare” the beans. When the water bubbles, add a little cold water to stop it from boiling. We’ll let the beans cook for about 2 hours.
  8. While the beans are cooking, we prepare the parsley oil. In the glass of a blender we add some parsley leaves without stems and sunflower oil. We stir with a hand mixer until a homogeneous liquid forms.
  9. When the beans are tender and cooked, remove the carrots, leeks, onions and garlic from the pan and remove the skins. In a blender, blend all the vegetables with a little cooking water until you get a puree and add it to the pot of beans.
  10. Now we add a little saffron and salt to the pan to taste. We will also add a few tablespoons of the clam cooking water and we will use a chef’s technique. This water may contain impurities, so we must filter it first. To do this, we take a strainer and put a piece of wet kitchen paper on top of it. The water from the clams should pass through the paper and strainer and then add to the pot. Therefore, impurities will remain on the paper and will not reach our fabrics.
  11. We cook the beans over low heat for another 25 minutes.
  12. After that we can plate the beans, placing them in a deep dish and placing the clams on top. Finally we sprinkle a little parsley oil on top.

Source link

Leave a Comment