White Beans With Chorizo, Clams and Shrimp |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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This recipe is made with dried white beans, which are baked in the oven for a couple of hours. This step can be done a day or so ahead of time, or canned beans can be substituted. Ingredients:
1/4 lb spanish chorizo, diced |
2 tablespoons olive oil |
1 green bell pepper, chopped |
1 onion, chopped |
4 garlic cloves, chopped |
1 lb dried white bean (such as cannellini or great northern) |
7 cups water |
1 bay leaf |
1 teaspoon kosher salt, plus more to taste |
fresh ground black pepper |
2 tablespoons olive oil |
4 garlic cloves, chopped |
3 tablespoons fresh parsley, chopped |
1/2 cup dry white wine |
1 1/4 cups crushed tomatoes |
1 lb large shrimp, peeled deveined and cut into bite-size pieces |
2 lbs manila clams |
kosher salt |
pepperoncini pepper, chopped for garnish |
fresh parsley, chopped for garnish |
Directions:
1. Preheat oven to 350 degrees F.
2. In a Dutch oven, cook the chorizo in oil, over medium heat, until the chorizo has rendered some fat and begins to brown, about 5 minutes; add bell pepper and cook until it starts to soften, 3 minutes more.
3. Add the onion and cook until it softens, 5 minutes; add garlic and cook until fragrant, 3 minutes.
4. Stir in the dried beans, water, and bay leaf; bring to a simmer, stirring occasionally.
5. Cover tightly and bake in oven for one hour; add salt, stir, and continue cooking, covered, until beans are tender, 45 minutes to 1 hour.
6. The consistency should be like a thin stew, if not, stir in a little water; remove bay leaf and discard.
7. Season to taste with more salt and pepper.
8. NOTE: The dish can be prepared to this point a day ahead of time and refrigerated.
9. In a large skillet (that has a tight fitting lid) heat oil over medium heat and cook garlic and parsley 3 minutes; add white wine and reduce to a thin syrup, about 3 minutes.
10. Add crushed tomatoes and cook until slightly reduced, 5 minutes.
11. Add in shrimp and clams, cover tightly, and raise heat to high; cook, shaking pan often, until clams open, about 5 minutes.
12. Stir clams and shrimp into warm beans and heat through; taste and adjust seasoning.
13. Ladle stew into shallow soup bowls and garnish each with 2 teaspoons chopped pepperoncini and parsley, if desired.
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