Ingredients
- 500 g dried white beans
- 2 cloves of garlic
- 5 stalks flat leaf parsley
- 1 bay leaf
- 4 tbs olive oil
- 1 ts sweet paprika powder
- 500 g clams
- 1 green bell pepper
- 50 ml white wine
- salt, pepper
Preparation
1. Soak the dried beans overnight in plenty of cold water.
2. Peel the garlic, finely dice one of them, finely cut the parsley and drain the beans.
3. Add the beans to the pot and add enough fresh water to cover the beans. Add the bay leaf, half of the olive oil, the whole clove of garlic, parsley and paprika powder.
4. Cover with Secuquick softline and close. Heat the pot on highest level up to the turbo window, switch to a low level and cook for approx. 5 minutes in the turbo area.
5. After cooking is finished, place the pot in the inverted lid and allow it depressurize by itself.
6. Meanwhile, thoroughly wash the clams. Sort out all open clams. Clean and finely dice the bell pepper.
7. Add the diced garlic and bell pepper to the pan, heat the pan on highest level up to the roasting window, switch to a low level and roast briefly everything.
8. Add the rest of the olive oil, white wine and clams.
9. Heat the pan on the highest level up to the vegetable window, switch to a low level and cook for approx. 10 minutes in the vegetable area until the clams open.
10. Sort out any clams that are still closed. Remove Secuquick, season to taste with salt and pepper and fold in the clams.
This recipe has been tested and approved by AMC.
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