Mongetes del ganxet amb almejes

Bean stew with clams

My story

The dish in question utilizes a special type of bean called "mongeta del ganxet" that is native to Catalunya and is known for its unique hooked shape. This particular bean can only be found in select areas of Catalunya and its origins remain shrouded in mystery. Though it was once only grown for personal consumption, it has since gained popularity and is now considered a highly coveted delicacy. Its soft and creamy texture is widely enjoyed in a variety of forms, including dried, cooked, or canned.

This versatile bean is used in many traditional Catalan recipes such as "botifarra amb seques", "olla barrejada" and "empedrat". In fact, my mother often cooks it for my brother Pep and my nephew, as they are both fond of its health benefits. However, she insists on using only the largest clams from the Galicia region to give the dish its signature flavour. While this dish is considered a bit heavy and is best served for lunch, it is a beloved winter staple in our region.

Ingredients for 2 people

400grs of “Ganxet” beans

3tbsp of Olive oil

1 Garlic clove

1 Onion

1 Sweet green pepper

1 Big red tomato

8 Clams

½ Small glass of dark rum

3 Spoons of olive oil

Salt

Water

Green spicy peppers to 

decorate (Guindilla)

Recipe

To achieve a scrumptious meal, utmost care must be taken when cooking delicate beans. It is crucial to boil them separately, ensuring they are covered in salted water and soaked overnight before starting to cook. The next step is to heat the soaked beans in a pot, being careful to maintain a low temperature after the water boils. Boil for about 30 minutes, or until tender but still firm. This way, they won't break apart when cooked further. Meanwhile, let the clams expel their sand by soaking them in salted water for a minimum of two hours.

As for the sauce, slice the garlic clove, onion, and green pepper into very fine pieces and sauté them in a shallow casserole with 3 soup spoons of olive oil. Once they are soft, add shredded tomato and cook for an additional 5 minutes. Add a squirt of dark rum and continue cooking for 10 more minutes. Using some of the boiling water, cover the beans and cook for another 25-30 minutes without a lid, until the water is absorbed. Once the beans are tender, add the clams and cover with a lid until the clams open. To serve, garnish with parsley or chives.

By following these meticulous steps, a savoury meal of tender beans and juicy clams will be enjoyed.