Gastronomixs

White bean ragout with cockles

Prepared with the same flavours as the clam shells in pasta vongole.

White bean ragout with cockles

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Ingredients

1

kg

white beans (haricot beans), soaked

1

 

carrot

1

 

onion

3

blaadjes

sage leaves

1

sprig

rosemary

1

kg

cockles

2

 

shallots, finely chopped

1

tbsp

capers

200

ml

white wine

1

 

lemon

2

tbsp

olive oil

As needed:

 

flat-leaf parsley, finely chopped

Preparation method

  • Put the soaked beans in a pan and fill it with plenty of cold water. Slowly bring the beans to the boil, and skim off the foam a few times.
  • Cut the onion and carrot into large pieces and add them to the beans along with the rosemary and sage.
  • Simmer for 60 minutes. Leave the beans to cool in the cooking liquid. Remove the vegetables and herbs.
  • Rinse the cockles in plenty of cold running water.
  • Gently fry the shallot until translucent.
  • Add the cockles to the pan and deglaze with the white wine. Put a lid on the pan and braise the cockles until cooked.
  • Sieve the cooking liquid through a passing cloth and keep it.
  • Remove the cockles from their shells.
  • Boil the cooking juices together with the capers until a quarter is left. Add the cockles and glaze them with the liquid.
  • Drain the beans and mix them into the cockles.
  • Grate the lemon over the beans and stir in the chopped flat-leaf parsley.
  • Season with salt and pepper. 

Serving suggestions

  • In a composition with shellfish, and crustaceans.
  • As a component in a main dish with cod or halibut, for example.
  • Variation tip: add a finely-chopped chilli pepper for an extra kick.

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