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Categories: Best recipes, Fish and shellfish, Healthy eating, Main courses

White beans with chorizo, clams and shrimp

White beans with chorizo, clams and shrimp
Glenn Koenig / Los Angeles Times

Some people mark the start of fall with an apple pie. Others start breaking out the big reds from their wine cellars. Me? I'm a bean boy. All it takes is the first sign of a nip in the air ... Read more

Total time: 1 hour, plus 2 hours baking time for the beans | Serves 6 to 8
Note: Spanish chorizo can be found at Spanish markets as well as at select gourmet markets and cooking supply stores.

White beans

  • 1/4 pound Spanish chorizo, diced
  • 2 tablespoons olive oil
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 pound dried white beans, such as cannellini or Great Northern
  • 7 cups water
  • 1 bay leaf
  • 1 teaspoon salt, plus more to taste
  • Freshly ground black pepper

Step 1Heat the oven to 350 degrees. Cook the chorizo in olive oil in the bottom of a Dutch oven over medium heat on the stove top until the chorizo has rendered some fat and begun to brown, about 5 minutes. Add the bell pepper and cook until it begins to soften, about 3 minutes. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 3 minutes.

Step 2Add the dried beans, water and bay leaf. Bring to a simmer, stirring occasionally. Cover tightly and bake in the oven for 1 hour. Add the salt, stir and continue cooking, covered, until the beans are tender, 45 minutes to 1 hour. The beans should be like a thin stew; if necessary, add more water, one-quarter cup at a time. Remove the bay leaf and discard. Season to taste with more salt if necessary, and freshly ground black pepper. (The dish can be prepared up to this point a day ahead and refrigerated, tightly covered.)

Clams and shrimp and assembly

  • White beans
  • 2 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 3 tablespoons chopped parsley
  • 1/2 cup dry white wine
  • 1 1/4 cups crushed tomatoes
  • 1 pound large peeled and deveined shrimp, cut into bite-size pieces
  • 2 pounds Manila clams
  • Salt to taste
  • Chopped pickled green peppers, such as pepperoncini, for garnish
  • Chopped parsley, if desired, for garnish

Step 1Reheat the beans, if necessary.

Step 2Heat the olive oil over medium heat in a large skillet that has a tight-fitting lid. Add the garlic and parsley and cook until fragrant, about 3 minutes. Add the white wine and reduce to a thin syrup, about 3 minutes. Add the crushed tomatoes and cook until slightly reduced, about 5 minutes.

Step 3Add the shrimp and clams, cover tightly and raise the heat to high. Cook, frequently giving the pan a vigorous shake (holding the lid on firmly), until the clams have opened, about 5 minutes.

Step 4Gently stir the clams and shrimp into the warmed beans and heat through. Season to taste with more salt, if necessary. This makes about 12 cups stew. Ladle the stew into shallow soup or pasta bowls and sprinkle each with about 2 teaspoons of the chopped pickled peppers and the parsley if using. Serve immediately.

Each of 8 servings:
415 calories; 30 grams protein; 42 grams carbohydrates; 10 grams fiber; 14 grams fat; 3 grams saturated fat; 95 mg cholesterol; 2 grams sugar; 870 mg sodium.
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