Alubias Blancas con Almejas

(Haricot beans with clams)

2 jars precooked white haricot beans, approx. 550 g each jar (OR 250 g uncooked white beans, soaked and cooked according to package directions until tender)

? kg small clams, rinsed

1 ripe tomato, peeled and chopped

1 onion, peeled and chopped

2 cloves garlic, peeled and chopped

1 bay leaf

olive oil

Place the clams in a saucepan with some salt and just enough water to cover; cook on high just until most have opened. Set aside about ? cup of the broth and drain off the rest, and remove the clam from the shells, leaving only some shells intact. Discard any clams that have not opened. Rinse the beans well and set aside. Cover the bottom of a skillet with olive oil and saut» on high the onion and garlic with the bay leaf, adding the tomato after a few minutes. Now add the beans and the reserved clam broth and cook until heated through; add the clams and salt to taste before serving. A sprinkle of freshly ground pepper adds a nice touch. Serves four as a main dish.