Haricot beans with clams

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Ingredients

• 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

1. Place the clams in a saucepan with some salt and just enough water to cover
2. Cook on high just until most have opened.
3. 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.
4. Discard any clams that have not opened.
5. Rinse the beans well and set aside.
6. 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.
7. Now add the beans and the reserved clam broth and cook until heated through; add the clams and salt to taste before serving.
8. A sprinkle of freshly ground pepper adds a nice touch.
9. Serves four as a main dish.

Nutrition

Calories

1147 cal

Fat

9 g

Carbs

139 g

Protein

131 g

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Broad beans with ham

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Ingredients

• 2 kg broad beans, podded
• 100g mountain-cured Serrano ham, chopped
• 2 small onions, finely chopped
• 2 cloves garlic, crushed
• Olive oil
• salt

Instructions - How to Make

1. First, heat the oil in a frying pan and then add the chopped onion and garlic.
2. Fry gently until soft and then add the ham and fry for another 5 minutes.
3. Add the broad beans and stir-fry for another couple of minutes.
4. Cover the frying pan and turn the heat down very low
5. Cook on a low heat until the beans are soft (add a little water if necessary).
6. Season with salt.

Nutrition

Calories

1449 cal

Fat

12 g

Carbs

236 g

Protein

112 g

Click Here For Full Nutrition, Exchanges, and My Plate Info