Beans With Chorizo, Clams And Shrimp

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• 1/4 lb spanish chorizo, diced
• 2 tablespoons olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 4 garlic cloves, chopped
• 1 lb dried bean (such as cannellini or great northern)
• 7 cups water
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• fresh ground black pepper
• 2 tablespoons olive oil
• 4 garlic cloves, chopped
• 3 tablespoons fresh parsley, chopped
• 1/2 cup dry wine
• 1 1/4 cups crushed tomatoes
• 1 lb large shrimp, peeled deveined and cut into bite-size pieces
• 2 lbs manila clams
• kosher salt
• pepperoncini pepper, chopped for garnish
• fresh parsley, chopped for garnish

Recipe

• 1 preheat oven to 350 degrees f.
• 2 in a dutch oven, cook the chorizo in oil, over medium heat, until the chorizo has rendered some fat and begins to brown, about 5 minutes; add bell pepper and cook until it starts to soften, 3 minutes more.
• 3 add the onion and cook until it softens, 5 minutes; add garlic and cook until fragrant, 3 minutes.
• 4 stir in the dried beans, water, and bay leaf; bring to a simmer, stirring occasionally.
• 5 cover tightly and bake in oven for one hour; add salt, stir, and continue cooking, covered, until beans are tender, 45 minutes to 1 hour.
• 6 the consistency should be like a thin stew, if not, stir in a little water; remove bay leaf and discard.
• 7 season to taste with more salt and pepper.
• 8 note: the dish can be prepared to this point a day ahead of time and refrigerated.
• 9 in a large skillet (that has a tight fitting lid) heat oil over medium heat and cook garlic and parsley 3 minutes; add wine and reduce to a thin syrup, about 3 minutes.
• 10 add crushed tomatoes and cook until slightly reduced, 5 minutes.
• 11 add in shrimp and clams, cover tightly, and raise heat to high; cook, shaking pan often, until clams open, about 5 minutes.
• 12 stir clams and shrimp into warm beans and heat through; taste and adjust seasoning.
• 13 ladle stew into shallow soup bowls and garnish each with 2 teaspoons chopped pepperoncini and parsley, if desired.