White Beans With Chorizo, Clams and Shrimp

Submitted by LucyS-D

"This recipe is made with dried white beans, which are baked in the oven for a couple of hours. This step can be done a day or so ahead of time, or canned beans can be substituted."

 

• Ready In: 2hrs 20mins
• Ingredients: 20
• Yields: 12 cups
• Serves: 8

ingredients

• Beans

• 1⁄4 lb spanish chorizo, diced
• 2 tablespoons olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 4 garlic cloves, chopped
• 1 lb dried white bean (such as cannellini or Great Northern)
• 7 cups water
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• fresh ground black pepper

• Clams and Shrimp

• 2 tablespoons olive oil
• 4 garlic cloves, chopped
• 3 tablespoons fresh parsley, chopped
• 1⁄2 cup dry white wine
• 1 1⁄4 cups crushed tomatoes
• 1 lb large shrimp, peeled deveined and cut into bite-size pieces
• 2 lbs manila clams
• kosher salt
• pepperoncini pepper, chopped for garnish
• fresh parsley, chopped for garnish

directions

1. Preheat oven to 350 degrees F.
2. 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.
3. Add the onion and cook until it softens, 5 minutes; add garlic and cook until fragrant, 3 minutes.
4. Stir in the dried beans, water, and bay leaf; bring to a simmer, stirring occasionally.
5. 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.
6. The consistency should be like a thin stew, if not, stir in a little water; remove bay leaf and discard.
7. Season to taste with more salt and pepper.
8. NOTE: The dish can be prepared to this point a day ahead of time and refrigerated.
9. 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.
10. Add crushed tomatoes and cook until slightly reduced, 5 minutes.
11. Add in shrimp and clams, cover tightly, and raise heat to high; cook, shaking pan often, until clams open, about 5 minutes.
12. Stir clams and shrimp into warm beans and heat through; taste and adjust seasoning.
13. Ladle stew into shallow soup bowls and garnish each with 2 teaspoons chopped pepperoncini and parsley, if desired.