Farm beans with clams
Today we are going to cook a variety of beans called “Judiones de la Granja”, a large bean that is grown in the Royal Site of San Ildefonso. It is believed that it was brought from America and planted in the Farm at the beginning of the 18th century.
4 people
Difficulty: easy
Time: 10 minutes
Ingredients:
300 g of beans from the Farm
400g of clams
2 onions
4 garlic
Fresh parsley
1 bay leaf
100 ml of white wine
6 threads of saffron
1 dessert spoon of flour
extra virgin olive oil
Salt to taste
Preparation:
We soak the beans the night before in a bowl with plenty of cold water. The next day we throw away the soaking water and put the beans in the pressure cooker, fill with plenty of water, add a peeled and quartered onion, 2 whole peeled garlic cloves and a bay leaf. Cover, pressure 2 and cook 25 minutes from when the spout comes out over medium-low heat. Once the time is up, we depressurize and reserve.
Put the clams in a bowl, cover with cold salted water and leave in the fridge until cooked, a minimum of 30 minutes, this way they will remove the soil, if they have any.
In a 24 cm tall Market saucepan, pour a splash of oil and fry the other finely chopped onion and a couple of garlic cloves, also very chopped, lightly salt and cook for 10 minutes over high heat. Add the saffron strands, cook for a couple of minutes and pour in the white wine and reduce over high heat for 5 minutes. Add 400 ml of the broth from the cooking of the beans from the Farm.
Then add the drained clams, cover and cook until they open, about 5 minutes. Sprinkle a good handful of chopped fresh parsley and add the drained beans and cook everything together over medium-low heat for 5 minutes.
We can serve or better leave the stew from one day to the next, they earn a lot.
Photos and recipe by MJ .
