White Beans With Chorizo, Clams and Shrimp

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“This recipe is made with dried white beans, which are baked in the oven for a couple of hours. This step can be done a day or so ahead of time, or canned beans can be substituted.”
2hrs 20mins
12 cups

Ingredients Nutrition


  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 white 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.

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