Alubia Blancas with Clams
Now that you’ve mastered cooking beans in the Rancho Gordo method, it’s time to take the flavors to the next level with this beautiful dish.
beans | shellfish | Dutch Oven
Now that you’ve cooked your pot of beans, they get to be the star of the show in this simple but elegant dish. You may be tempted to add more things to the mix, but
warns not to overdo it. “Once you add in the fat from the pancetta (or chorizo) that’s where you need to stop,” Sando said. “There’s this tendency to always want to add more, but learning to stop is critical. You’ve done it. This is so great. Maybe a little lime or lemon, but that’s it. I mean it.” Serve with some crusty
so you don’t miss out on the flavorful broth, and you have yourself a lovely meal.
tablespoon olive oil
tablespoons pancetta, or merguez, cubed
white or yellow onion, diced
cloves garlic, minced
teaspoon dried oregano
cup dry white wine
cups cooked Rancho Gordo Alubia Blanca beans
kosher salt and black pepper, to taste
cup flat leaf parsley, chopped for garnish
lemon, sliced into wedges for garnish
crusty bread, for serving
over medium-low heat. Once it is warm, add the olive oil and let it get hot before adding in your cubed pancetta. Cook until the pancetta has rendered its fat, about 10 minutes. Remove from the pan, reserving the fat.
Add the onion and garlic and sauté until soft and lightly browned, about 5-7 minutes. Sprinkle in the dried oregano and stir to combine.
Add the clams to the Dutch Oven, followed by the white wine, and cover with lid until the clams open, about 5 minutes. Discard any clams that don’t open.
Reduce to a simmer and add the reserved pancetta and cooked beans, gently mixing everything together. Cook for about 5 minutes.
Adjust seasonings to your liking with salt and pepper and finish with parsley.
Serve with crusty bread and a lemon wedge and enjoy.