Legumes, in all their forms, should be part of our menu if what we are looking for is to follow a healthy diet. They are satiating, full of nutrients and very easy to prepare.
We can use them in a salad (as the video just below shows), in stews or in chickpea hummus-style spreads, to give you a few examples, but they will always be a delicious option.
In this case we are not going to cook a dried legume such as the chickpeas that we use in the Madrid stew, but a variety of typical Navarran and seasonal legume: pochas. At DAP they have another option, also very traditional, which are widowed stewed pochas, but this time we are going to opt for something even more delicate and with a seafaring air, some beans with clams that we will have ready in 30 minutes.
This recipe for white beans with clams begins stewing the legume with a chilli pepper and a little onion or spring onion, which will give it an even smoother taste. To do this, chop the onion and garlic brunoise and fry it with a little olive oil.
When it is soft and transparent, add a very finely chopped green chilli (if you can’t find it, finely chop half an Italian green pepper and that’s it) and the beans. We pour the wine and when the alcohol evaporates, we cover with water or vegetable broth (better homemade) and leave cook over low heat for 20 minutes. When the pocha is already cooked, we salt to taste.
It is time to clean the clams of the sand they may have. You may think that with salt water they will open up and release any impurities they may have, but shellfish experts advise against it. ideal is wash them with cold water and under the tapand then leave them in a bowl or deep plate with clean water and well covered for a few minutes before adding them to the stew (without the water, which will be where the impurities remain).
Once the 20 minutes have passed, add the clams and cover so that they open. When they are open, remove from the heat and add the chopped parsley, stirring carefully. Prepare the bread that this dish is not to stop.
Chef’s trick: don’t use a wooden spoon or anything to stir the stew throughout the recipe. Instead, move the pot by the handles in a circular motion to mix gently and without breaking the delicate beans. The ideal is to make them in a saucepan of this style, which also has a discounted price of €44.95 €22.47.
Low stone-effect forged aluminum saucepan El Corte Inglés
Note: some of the links in this article are affiliates and can bring a benefit to Trendencias.
Photos | Direct to the Palate
In Trendencias | The 15 best fashion pastry shops that you should not miss in Madrid