A deeply comforting dish from Asturias, Spain, Fabes con Almejas combines buttery white beans with fresh clams in a rich, flavorful broth. Slow-cooked to perfection, this traditional recipe is the essence of Spanish home cooking. Serve with crusty bread and a glass of Asturian cider for an authentic experience!
🕒 Prep & Cooking Time
• Prep Time: 15 minutes (+12-18 hours soaking time for beans)
• Cook Time: 2 hours 30 minutes
• Servings: 4
📌 Ingredients
For the Beans (Les Fabes):
• 500g dried Asturian faba beans (or high-quality white beans)
• 1 sweet onion
• 1 large leek
• 3 medium carrots, peeled
• 4 garlic cloves, peeled
• 4 bay leaves
• A drizzle of olive oil
• Water or seafood broth (enough to cover the beans)
• Salt, to taste
For the Clams:
• 700g fresh clams (preferably Galician clams)
• 1 sweet onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp sweet paprika (or 4-5 strands of saffron)
• 1 tbsp wheat flour
• 125ml dry white wine
• Olive oil (for frying)
• 1 large cayenne pepper (optional, for spice)
• Fresh parsley, chopped
• Salt, to taste
📌 Instructions
Step 1: Soak the Beans (The Night Before)
1. Rinse the dried beans under cold water.
2. Place them in a large bowl and cover with plenty of cold water (they absorb a lot).
3. Leave to soak for 12-18 hours.
Step 2: Cook the Beans
1. Drain the soaked beans and place them in a large pot.
2. Add fresh water or seafood broth—enough to cover them, plus an extra 2 fingers’ width.
3. Bring to a boil over high heat, then reduce to low heat.
4. Add onion, leek, carrots, garlic, a drizzle of olive oil, and bay leaves.
5. Cook gently for 2 hours, stirring only by shaking the pot (not with a spoon) to prevent breaking the beans.
6. After 45 minutes, add salt to taste.
7. Once cooked and tender, remove the vegetables from the pot and discard.
Step 3: Prepare the Clams
1. While the beans cook, rinse the clams thoroughly under cold water.
2. Place them in a bowl of cold salted water and let them soak for 2 hours to remove sand.
3. Just before cooking, drain and rinse the clams.
Step 4: Cook the Clams
1. In a large pan, heat a drizzle of olive oil over medium-low heat.
2. Add garlic and onion, cooking for 5-7 minutes until soft (but not browned).
3. Stir in paprika or saffron, crushed cayenne, and flour, mixing well.
4. Pour in white wine, add clams, and season with salt.
5. Cover with a lid and cook for 2-3 minutes until the clams open. Discard any that remain closed.
6. Stir in fresh parsley and mix.
Step 5: Combine & Serve
1. Gently pour the cooked clams and their flavorful broth into the pot of beans.
2. If needed, add a little reserved bean broth to achieve a creamy consistency.
3. Simmer for 3-4 minutes over low heat to let the flavors meld.
4. Remove from heat and let rest for 15 minutes before serving.
✅ Serve hot in rustic earthenware bowls, with crusty bread and a glass of Asturian cider! 🍷
📌 Tips & Notes
• Always soak dried beans—this shortens cooking time and ensures a creamy texture.
• Slow cooking is key—never boil beans too hard, or they’ll break.
• Move the pot, don’t stir! Stirring with a spoon can break the beans.
• Use fresh clams, ideally bought on the same day.
• Don’t skip soaking the clams! It removes any grit or sand.
• For extra flavor, blend some of the cooked vegetables and add them back to the broth.
Why You’ll Love This Recipe
✔ Traditional & Authentic – A taste of real Asturian cuisine.
✔ Slow-Cooked Comfort – Perfect for cozy, hearty meals.
✔ Rich & Flavorful – The beans absorb the seafood broth beautifully.
Enjoy this classic Spanish dish—deeply comforting, packed with flavor, and perfect for sharing! 🇪🇸🍲
