The haricot beans is more of a small meal than a tapa, however in Southern Spain you can find this at any bar as a tapa.
- 2 jars precooked white haricot beans, approx. 550 g each jar (OR 250 g uncooked white beans, soaked and cooked according to package directions until tender)
- ¾ kg small clams, rinsed
- 1 ripe tomato, peeled and chopped
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- olive oil
- salt & pepper
- 1 bay leaf
Instructions - How to Make
- Place the clams in a saucepan with some salt and just enough water to cover
- Cook on high just until most have opened.
- Set aside about ¾ cup of the broth and drain off the rest, and remove the clam from the shells, leaving only some shells intact.
- Discard any clams that have not opened.
- Rinse the beans well and set aside.
- Cover the bottom of a skillet with olive oil and sauté on high the onion and garlic with the bay leaf, adding the tomato after a few minutes.
- Now add the beans and the reserved clam broth and cook until heated through; add the clams and salt to taste before serving.
- A sprinkle of freshly ground pepper adds a nice touch.
- Serves four as a main dish.