Beans With Chorizo, Clams And Shrimp

Total Time: 3 hrs Preparation Time: 15 mins Cook Time: 2 hrs 45 mins

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 shrimp, peeled and cut into bite-size pieces
• 2 lbs manila clams
• kosher salt
• chopped pickled green pepper, such as pepperoncini for garnish
• chopped parsley, for garnish

Recipe

• 1 preheat oven to 350°f.
• 2 in a dutch oven, over medium heat, cook chorizo in olive oil until some of the fat is rendered and it begins to brown, about 5 minutes; add in the bell pepper and cook until it begins to soften, 3 minutes.
• 3 add in onion and cook 5 minutes; add in garlic and cook until fragrant, about 1 minute.
• 4 add in the beans, water, and bay leaf; bring to a simmer, stirring occasionally, cover tightly and place in oven for one hour.
• 5 season with salt, stir, replace cover and cook in oven until beans are tender, 45 minutes to 1 hour longer.
• 6 the consistency should be like a thin stew (if not add more water, 1/4 cup at a time); discard bay leaf and season to taste with additional salt, if necessary, and pepper.
• 7 meanwhile, in a large skillet, with a tight-fitting lid, heat the olive oil over medium heat; add in garlic and parsley and cook until fragrant 1 or 2 minutes.
• 8 add in wine and reduce to a thin syrup, about 3 minutes; stir in crushed tomatoes and let cook until slightly reduced, 5 minutes.
• 9 add in the shrimp and clams, cover tightly, increase heat to high and cook, shaking pan frequently, until clams have opened, about 5 minutes.
• 10 gently stir clams into beans and heat through; season to taste with more salt, if needed.
• 11 ladle stew into shallow soup or pasta bowls and sprinkle each with about 2 teaspoons of peperoncini and parsley.