FABES CON ALMEJAS http://recipespicbypic.blogspot.com
FABES CON ALMEJAS <ul><li>Ingredients for 4 servings: ½ kilo of fabes (beans from Asturias), a bunch of parsley, 1 carrot,...
FABES CON ALMEJAS <ul><li>Strain the beans and have them in a casserole together with the onion, the carrot, the bay leaf ...
FABES CON ALMEJAS <ul><li>In a small bowl pour the white wine and add the flour, stir until you get them mixed and before ...
FABES CON ALMEJAS <ul><li>Now with a kitchen spoon (see the picture for those of you who doubt of the size) take one spoon...
FABES CON ALMEJAS <ul><li>Strain the clams and wash them under tap water and add to the saucepan at low/medium heat. </li>...
FABES CON ALMEJAS <ul><li>When the beans (fabes) have been slowly cooking for 4 hours (that’s the time I had them on the h...
FABES CON ALMEJAS <ul><li>Serve hot and enjoy its wonderful taste!!! </li></ul><ul><li>If you don’t find faves you can use...
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Fabes Con Almejas

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Sea and land in your mouth

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Fabes Con Almejas

  1. 1. FABES CON ALMEJAS http://recipespicbypic.blogspot.com
  2. 2. FABES CON ALMEJAS <ul><li>Ingredients for 4 servings: ½ kilo of fabes (beans from Asturias), a bunch of parsley, 1 carrot, 1 bay leaf, 1 kilo of clams (galician ones if possible), 4 garlic cloves, salt, 200 cubic centimeters of olive oil, 1 spoon table of wheat flour and 100 cubic centimeters of dry white wine. </li></ul><ul><li>The night before have the beans in cold water. Make sure there’s 5 to 6 fingers of water above the beans. </li></ul>
  3. 3. FABES CON ALMEJAS <ul><li>Strain the beans and have them in a casserole together with the onion, the carrot, the bay leaf and 3 springs of parsley. Cover with cold water. If tap water if too strong in lime use mineral water. Turn the heat high until it boils, then low it to minimum and take away the white foam. Have it low and through some cold water if you see it boiling. Keep the low heat. </li></ul><ul><li>In a saucepan with the olive oil add the minced garlic. Medium heat. </li></ul>
  4. 4. FABES CON ALMEJAS <ul><li>In a small bowl pour the white wine and add the flour, stir until you get them mixed and before the garlic gets golden add the mixture to the saucepan and also the minced parsley (3 more springs). </li></ul><ul><li>Stir until you see the flour emulsionates with the rest of ingredients. </li></ul>
  5. 5. FABES CON ALMEJAS <ul><li>Now with a kitchen spoon (see the picture for those of you who doubt of the size) take one spoon of the beans liquid and pour into the saucepan. </li></ul><ul><li>Stir for a while aprox. 1 minute. </li></ul>
  6. 6. FABES CON ALMEJAS <ul><li>Strain the clams and wash them under tap water and add to the saucepan at low/medium heat. </li></ul><ul><li>Have them for 4 minutes or until they open. Add some salt.Take away from heat. </li></ul><ul><li>Take the shell of half the clams and leave the other half. Reserve. </li></ul>
  7. 7. FABES CON ALMEJAS <ul><li>When the beans (fabes) have been slowly cooking for 4 hours (that’s the time I had them on the heat), take the parsley, the carrot, the onion and bay leaf away and add the cold clams dressing and the clams. </li></ul><ul><li>Instead of stirring just shake the casserole to avoid breaking the beans. Have it all simmering for 10 more minutes, taste it and add the salt you consider necessary. </li></ul>
  8. 8. FABES CON ALMEJAS <ul><li>Serve hot and enjoy its wonderful taste!!! </li></ul><ul><li>If you don’t find faves you can use normal white beans. </li></ul><ul><li>Big clams are better than smaller ones, but if you feel an uncontrolled desire to do the recipe and you don’t find the big ones, small tasty ones will be ok! </li></ul><ul><li>Buen provecho!!! </li></ul>

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