"Fabes" are a kind of white beans from Asturias in the north of Spain. Asturias is a mountainous land and green in the Cantabrian Sea. They have very good fish and seafood and this is a traditional dish.
350gr of White beans
1 Bay leaf
500gr of Clams
4 Cloves of garlic
5 Spoons of spanish olive oil
1 Spoon of plain flour
1 Small branch of parsley
The nigth before, put the white beans in a bowl and cover with fresh water.
Put the clams in another bowl with very cold water and a handful of salt. Wait 1 or 2 hours, then wash the clams. They´ll throw out the sand.
Remove the water of the beans and put them in a casserole with the bay leaf and one of the onions. Pour water until 1 centimeter over the beans.
When the water begin to boil pour 1 cup of cold water to stop the cooking. Wait until the water boil again and then pour another cup of cold water. Don´t add any salt. Close the casserole and simmer it for 2 hour an ½.
New and easy way:
Get a cooked white beans jar. Open it and put the beans in a casserole. Add 1 cup of water. Heat it and when it boil continue with the rest of the recipe.
Meanwhile we´re going to cook the clams. Chop the leek, the onion, the cloves of garlic and the parsley. In a frying-pan pour the olive oil and add the leek,the onion and the garlic. Gently fry them, when they go transparent add the salt, the parsley and the spoon of plain flour. Stir it. Pour the wine and leave to reduce.
Now add the clams and a cup of water. Increase the heat and wait until the water boil and the clams open, stir it from time to time. It takes about 5 minutes. Dismiss the clams that didn´t open, it means that they were dead and they are dangerous.
When the clams are open, take them off, reserve in a bowl and cover them.
Now open the casserole, pour the clam´s sauce and close again. Wait ½ hour. Then open again and check If the beans are soft and if it need more salt. If the beans are OK add the clams and “bon appetite”.
This dish are perfect with some french bread and a glass of good white wine.