How to make clams with white beans and blistered tomatoes
Never underestimate the power of beans, and never let your cupboard supply run dry, says Julia Platt Leonard. They’ll rescue last minute meals and keep you fed all week
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Keep a tin of beans in your cupboard and you’ve got a meal sorted. But keep a whole bag of pulses on hand and you’ve got a week’s worth of menus.
Cooking beans from scratch is simple, cheaper and they’re not overcooked like some tinned ones.
Yes, it takes more time and a bit of planning. Soak your beans overnight then cook them in lots of fresh water the next day. To speed things up, you can boil your beans for about 10 minutes in a large pot of water, remove them from the heat, cover the pan and let them sit for an hour.
Drain, rinse and put in fresh water, bring to the boil and let them simmer till done.
Reduce cooking time even more with a pressure cooker. I’m a recent convert. You can cook beans presoaked or not in a pressure cooker which is a boon if, like me, you’re not great on planning ahead.
Catherine Phipps, author of The Pressure Cooker Cookbook, recommends adding a splash of vegetable oil to the water to keep excess scum from forming.
Best of all, you’re left with lots of lovely bean cooking liquid which you can use when making soups or to add some liquid to this recipe of clams and tomatoes.
Clams with white beans and blistered tomatoes
Serves 2-3
1 small white onion, about 100g, chopped
1 clove garlic, minced
1 ½ tbsp olive oil
200g cherry tomatoes
500g clams
125g uncooked white kidney or cannellini beans
250ml bean cooking liquid
Generous squeeze of lemon juice
Salt
Note: Feel free to double the amount of beans and keep the rest on hand to add to soups, puree into a dip or for salads.
Soak the beans overnight. The next day, drain, rinse and place in a large cooking pot. Fill the pot at least halfway with water – the beans will double in size and need a lot of water for cooking.
Bring to a boil, reduce the heat, and simmer until done. Or use a pressure cooker and cook according to the directions. When the beans are done, drain but reserve the cooking liquid.
Heat a deep frying pan and add the cherry tomatoes. Cook on high heat for about 4 minutes until they’re nicely blistered. Remove and set aside. Wipe the pan clean and add the olive oil.
Reduce the heat and add the onion and a generous sprinkle of salt. Saute the chopped onion until soft and golden. Add the garlic and saute for another minute or two.
While the onions are cooking, place the clams in a bowl of fresh water. Let sit for a few minutes. Drain and replace the water to ensure you’ve gotten rid of any grit. If any clams open and won’t shut, discard.
Once the onions and garlic are cooked, add back to the pan the blistered tomatoes, beans, the bean cooking liquid, and the clams. (You can save any remaining cooking liquid as the broth for a vegetable soup.).
Taste the cooking liquid, season with salt and add a generous squeeze of lemon juice. Replace the top and cook over medium heat for a few minutes until the clams have opened. Discard any clams that don’t open.
Ladle into bowls and serve hot with crusty bread.
@juliapleonard
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments