Go Back Email Link
–+ servings

Fabes con Almejas

Creamy cannellini beans simmered gently with clams in a light garlic and olive oil broth, finished with parsley and saffron. A traditional Asturian Fabes con Almejas.
5 from 1 vote
Print Pin
Course: Main Course
Cuisine: Spanish
Keyword: Clams, Spanish Food
Cook Time: 1 hour
Soaking time: 1 day
Servings: 4 people
Calories: 436kcal

Equipment

  • large pot
  • Wide sauté pan or shallow casserole
  • Slotted spoon

Ingredients

  • 300 g dried cannellini beans
  • 1 kg small clams or vongole or pippies
  • 4 tbsp extra virgin olive oil
  • 4 garlic cloves thinly sliced
  • Pinch saffron threads
  • ¼ tsp sweet paprika (optional)
  • 120 ml dry white wine
  • 1 cup reserved bean cooking liquid
  • Small handful flat-leaf parsley finely chopped
  • Salt to taste

Instructions

Soak the beans

  • Cover beans with plenty of cold water and soak overnight (or up to 48 hours in the fridge if the water remains fresh). Drain and rinse.

Cook the beans

  • Place soaked beans in a pot and cover with fresh cold water by about 5 cm.
  • Bring to a gentle simmer — never a rolling boil. Skim off any foam.
  • Cook 45–60 minutes, checking from 40 minutes onward.
  • The beans are ready when:
    Completely tender through the centre (no chalky core)
    Creamy when pressed
    Cooking liquid slightly cloudy and lightly thickened.
  • Salt lightly in the final 10–15 minutes.
  • Reserve 1–2 cups of cooking liquid. Drain and keep beans warm.

Purge the clams

  • Soak in cold salted water (1 tbsp salt per litre) for 20–30 minutes. Drain and rinse.

Build the base

  • Heat olive oil in a wide pan over medium heat.
  • Add garlic and cook gently until fragrant and pale — do not brown.
  • Add saffron and paprika (if using) stir briefly.
  • Pour in white wine and simmer for 1–2 minutes.
  • Do not season yet.

Add beans and clams

  • Add cooked beans and 1 cup reserved bean liquid. Bring to a gentle simmer.
  • Add clams in a single layer.
  • Cook uncovered for 2–4 minutes, until they just open.
  • Turn off the heat immediately. Discard any unopened clams.
  • Do not stir once the clams are added.

Final seasoning

  • Taste the broth and adjust salt only if needed.
  • Scatter with parsley and drizzle with a little extra olive oil.
  • Serve immediately.

Video

Nutrition

Calories: 436kcal | Carbohydrates: 48g | Protein: 23g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 35mg | Potassium: 1400mg | Fiber: 12g | Sugar: 2g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 203mg | Iron: 9mg