Put the soak clams the day before, with abundant water with fat salt; Change the water twice at least, stirring them with both hands. In a pot cook the beans or pochas over low heat and covered with water. They are pushing when it is necessary to chop the chilli; cut the pepper into cubes and press garlic; Sauté these ingredients with a good stream of olive oil, for five minutes. Add the sauce to the beans and continue cooking slowly; Do not remove the pot, so that the legume is not disagree.
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| Ingredients to make clams with pochas: |
| 1 kg almejas 400 g beans or pochas (fresh in season or canned) 1 red onion 1 clove of garlic 2 red tomatoes 1 red piquillo pepper (fresh or canned) 1 fresh guide (red or green ) aceite de oliva 1 glass of white wine Perejil Picado Fresco Sal |
Ingredients to make clams with pochas:
2. Meanwhile, peel and chop the onion and tomatoes; saute them together in a pan for 15 minutes, adding salt and stirring with a wooden spoon; Drain the clams and throw them in the previous stew; Water with wine and cover, leaving it on medium heat until they open, approx. 10 minutes.
3. Remove the clams with a sparkling and crush the sauce with a papurés; Add it to the beans by moving the pot, to lock the sauce, and continue cooking until they are tender, approximately two or three hours. Finally add the reserved clams in the last quarter of an hour of cooking. It is convenient to let stand an hour before serving, sprinkled with parsley.
