Ingredients:

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• 400 g of verdinas beans

• 300 gr. fresh shrimps 

• 300 gr. clams

• 1 leek

• 1 carrot

• 1 potato (small)

• 100 ml of white wine

• 2 cloves of garlic

• extra virgin olive oil

• Salt

• tarragon leaves (fresh)optional

• parsley

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Elaboration:

 

Soak the verdines in water for 24 hours. Soak the clams with water and two spoons of salt for 4 hours for them to remove the sand. Peel the shrimps, reserve the tails and put the heads and shells to sauté in a saucepan with a splash of oil. In another pot, pour plenty of water, add the green part of the leek and some parsley twigs, season and cook everything for 20-25 minutes to prepare a broth. Reserve.

 

Peel and chop the carrot, garlic and potato. Clean and chop the leek. Drain the verdinas beans and place them in a saucepan. Pour in the broth and add the vegetables. Add salt, place the lid and cook the beans for 1 hour and a half. After this time, take out the vegetables and put them in a blender, add a little broth from the pot where you cook the beans and mash them well with the electric mixer. Pour the puree back into the bean casserole.

 

Peel the other garlic clove and mince it. Briefly sauté in an oil pan. Season the prawns, add them to the pan and saute them briefly. Sprinkle with a little chopped parsley and add to the casserole. Pour the white wine in a pan and add the clams. Put the lid on and wait for them to open. Add them (with the juice they have released) to the saucepan and  everything together for a couple of minutes. Finely chop the tarragon and sprinkle the casserole. Enjoy!