Beans with seafood

Leti, author of Revealing Flavors , brings us a perfect recipe to make the most of the cocotte, emphasizing cooking without rushing and enjoying the most traditional flavors. Thus, she brings us a recipe for fabes with seafood, which you can make with beans or similar if you prefer. A spoon dish with bread to dip in. Let's go for it!

Of course, if there is one good thing about winter not leaving yet this year, it is that we can continue to enjoy stews a little longer. Although it is also true that I do not stop preparing this type of dishes until it is absolutely necessary (when you risk suffering from heat stroke while enjoying them, of course).

Of course, if you put this dish in the middle of August, I wouldn't be able to say no. It's a fantastic dish that combines delicious beans with that delicate texture that is pure butter, with the powerful flavour of the seafood and that tasty broth... It's not just that I eat one dish, I even go back for seconds!!

And of course, from my point of view, if there is something that gives the final touch to this recipe, it is preparing it in the Le Creuset cocotte, over low heat and letting the beans cook little by little to obtain the best texture . Because, since we are going to use the best ingredients, it is best to prepare them with care to enjoy our dish to the fullest. Don't you think?

What, are we going for the recipe?

Bérard olive wood spoon , Pallarès carbon steel knife , Nezumi Tokyo Design Studio ceramic plate and Le Creuset Evolution round cocotte

Ingredients (for 4 people)

• 500g of farm beans (or white beans)
• 8 prawns or shrimps
• 100gr of clams
• 100gr of cockles
• 200gr of mussels
• 1 glass of white wine (approximately)
• ½ onion
• 2 cloves of garlic
• 1 bay leaf
• Olive oil
• Water
• Salt

Elaboration

1. We start by soaking the beans in cold water for at least 12 hours. The water should cover them loosely, so we can add a little more water while they are soaking if necessary.
2. Once the beans are hydrated, we put them in the cocotte together with the onion, the bay leaf and a splash of olive oil . We cover them with cold water and put them on a medium heat until they start to boil, removing the foam that will rise to the surface whenever necessary, with the help of a skimmer .
3. Once it starts to boil, we must “scare” it, that is, add a little cold water to the pot to stop the cooking. We will scare it 3 times, that is, each time it starts to boil, we will add a little cold water until we have added water 3 times.
4. We lower the heat and, with the lid of the cocotte ajar, let them cook for 2 to 2 1/2 hours, until they are tender.
5. During cooking, which should always be done over a low heat to prevent the beans from breaking or peeling, we will keep an eye on them so that they do not run out of water. If we need to add more water, we will do so with hot water, and if we need to stir them, we will never do so by inserting a spoon into the cocotte, as this would break the beans, but by moving the cocotte in circular movements, holding it by the handles.
6. Once the onion is tender, we remove it from the cocotte and blend it with a little of the bean broth, using a blender . Once blended, we add it back to the pot.
7. While the beans are cooking, we prepare the seafood .
8. It is important to place both the clams and cockles in a bowl of cold salted water for at least 30 minutes (preferably 1 hour) to remove any remaining sand they may have.
9. After this time, place a frying pan or low saucepan over high heat, cover the bottom with a little white wine (just cover the bottom), add the cockles and cover the pan.
10. As the cockles open, remove them to a plate. Strain the broth using a strainer and set aside both the cooking broth and the cockles.
11. We repeat the process with the clams.
12. We repeat the process in the same way with the mussels, which we will now have clean of any beards or remains that may have been in the shells.
13. In all 3 cases it is important to remove them from the pan as soon as they open, as they will later cook together with the beans.
14. Next, we peel the prawns and set aside the heads and shells, and the tails.
15. We cover the bottom of the pan with a little olive oil, heat it over medium heat and add the sliced ​​garlic.
16. When the garlic is golden, add the heads and shells of the prawns to the pan and fry over high heat for 2 or 3 minutes, stirring occasionally and, using the pestle of a mortar for example, crushing the heads.
17. After this time, add the remaining wine and cook for 1 more minute, until the alcohol evaporates. Add half a glass of water and cook over a low heat for about 5 minutes.
18. After this time, strain the broth and, using a mortar pestle or a strainer with a ball , press the shells and heads of the prawns well to release all the juice.
19. We reserve the broth and discard the rest.
20. In the same pan, add a little olive oil and when it is hot, add the shrimp bodies, just brown them for a moment on each side. Set aside.
21. When the beans have been cooking for about half of their time, add the seafood cooking broth to the cocotte and continue cooking.
22. In the last 10 minutes of cooking the beans, add the seafood to the cocotte so that everything boils together and the flavors integrate well.
23. When the beans are tender, adjust the salt, let sit for 10 minutes...and enjoy!!

Emile Henry ceramic ramekins , Pallarès carbon steel knife , Bérard olive wood spoon , Nezumi Tokyo Design Studio ceramic plate and Le Creuset Evolution round cocotte

Grades

• Although this dish can be enjoyed freshly prepared, it would be ideal to let it rest for even a day so that the flavours can settle.
• I have used the varieties of seafood that I indicate in the recipe, but you can make this dish with whichever ones you prefer.
• As you can see, I don't add salt to the recipe, since the seafood provides it. However, when cooking is finished, taste it and adjust the salt to your taste.