White Beans With Chorizo, Clams and Shrimp

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 20mins
SERVES: 8
YIELD: 12 cups
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 350 degrees F.
  • In a Dutch oven, cook the chorizo in oil, over medium heat, until the chorizo has rendered some fat and begins to brown, about 5 minutes; add bell pepper and cook until it starts to soften, 3 minutes more.
  • Add the onion and cook until it softens, 5 minutes; add garlic and cook until fragrant, 3 minutes.
  • Stir in the dried beans, water, and bay leaf; bring to a simmer, stirring occasionally.
  • Cover tightly and bake in oven for one hour; add salt, stir, and continue cooking, covered, until beans are tender, 45 minutes to 1 hour.
  • The consistency should be like a thin stew, if not, stir in a little water; remove bay leaf and discard.
  • Season to taste with more salt and pepper.
  • NOTE: The dish can be prepared to this point a day ahead of time and refrigerated.
  • In a large skillet (that has a tight fitting lid) heat oil over medium heat and cook garlic and parsley 3 minutes; add white wine and reduce to a thin syrup, about 3 minutes.
  • Add crushed tomatoes and cook until slightly reduced, 5 minutes.
  • Add in shrimp and clams, cover tightly, and raise heat to high; cook, shaking pan often, until clams open, about 5 minutes.
  • Stir clams and shrimp into warm beans and heat through; taste and adjust seasoning.
  • Ladle stew into shallow soup bowls and garnish each with 2 teaspoons chopped pepperoncini and parsley, if desired.
Advertisement