Verdinas with Clams: Asturian Sea and Land Stew, Creamy Bean Bowl 59 2026

Verdinas are small, kidney-shaped white beans with a tender, buttery texture that pairs beautifully with fish and shellfish. In Asturias, one of the most beloved ways to serve them is this verdinas with clams, a dish that brings together the best of the sea and the land in a single pot.

This hearty stew is proof that great food needs little more than good ingredients, a well-made sofrito and time. The beans simmer slowly until they turn creamy and soak up all the flavor of the fish stock, the sweet vegetables and the briny clams.

Plan ahead, because the beans need to soak overnight and the clams a couple of hours, and the stew itself cooks for about three hours. Every minute is worth it once you sit down to a bowl of this Asturian classic.

Ingredients for Verdinas with Clams

For 4 servings

• 400 g verdinas beans
• 400 g clams
• Salt
• 3 garlic cloves
• 1 onion
• 1 leek
• 2 carrots
• 3 tablespoons olive oil
• 2 tablespoons tomato concentrate
• 1 teaspoon sweet paprika
• 1 liter fish stock
• 2 bay leaves
• 75 ml white wine
• Fresh parsley, to serve
• Ground black pepper

How to Make Verdinas with Clams Step by Step

1. Soak the beans and the clams

The night before, put 400 g of verdinas beans to soak at room temperature. A couple of hours before cooking, soak 400 g of clams in salted water so they release their sand, then keep them in the fridge.

2. Finely chop the vegetables

When you are ready to cook, finely chop 2 garlic cloves, 1 onion, 1 leek and 2 carrots. You can do this by hand or in a food processor.

3. Sauté the vegetables

Sauté the vegetables in a wide pot with 2 tablespoons of olive oil for about 10 minutes, until they begin to soften.

4. Add the tomato and paprika

Then add 2 tablespoons of tomato concentrate and 1 teaspoon of sweet paprika.

5. Add the beans, stock and bay leaves

Rinse and drain the beans, add them to the pot and stir them into the sofrito. Cover with 1 liter of fish stock and add 2 bay leaves.

6. Simmer for about 3 hours

Let the beans cook for about 3 hours over medium-low heat. During this time, keep adding water so the stew does not dry out. Add it cold to “scare” the beans and help them keep their skins. After the cooking time, check that they are tender and continue with the recipe.

7. Brown the garlic and add the wine

In another pan, brown 1 chopped garlic clove with 1 teaspoon of olive oil. Then pour in 75 ml of white wine.

8. Cook the clams open

Drain the soaked clams and add them to the pan. Raise the heat and, as soon as they open, add chopped fresh parsley and remove them from the heat.

9. Combine the clams with the beans

Add the clams and their cooking liquid to the verdinas and let them cook together for 5 minutes. To mix them, simply swirl the pot gently. It is very important not to stir with any utensil, as the beans could break.

10. Season and serve

Adjust the salt and pepper, and your verdinas with clams are ready to enjoy.

Tips for the Best Verdinas with Clams

Start with good ingredients

There is no great secret beyond good produce: quality verdinas, fresh clams and a well-made sofrito do most of the work. Give the dish time so the beans turn tender and the flavors concentrate.

“Scare” the beans with cold water

Add cold water whenever the stew looks like it is drying out. This traditional trick helps the beans keep their skins intact while they simmer for the full three hours.

Swirl, never stir

When you mix the clams into the beans, gently swirl the pot instead of stirring with a spoon. The verdinas are delicate once cooked and can easily break apart.

30 Top Dishes I Enjoy Cooking at Home

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Additional Tasty Recipes to Cook for Loved Ones

After years of trying and tweaking recipes in my own kitchen, I've come to see that the greatest dishes balance ease, dependable methods, and big flavor.

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