Bean And Clam Stew

• 1 1/2 cups white beans
• 7/8 pound clams
• 3 garlic cloves
• 2 onions
• 1 green bell pepper
• salt
• water
• 1 teaspoon sweet paprika
• turmeric
• 1 tablespoon flour
• 1 cayenne pepper
• 2 1/2 ounces white wine
• fresh parsley

1. The night before, liberally cover the white beans with cold water and let soak overnight.
2. The next day, pour the drained beans into a tall, wide pot, cover with cold water, and boil on high heat.
3. Once the beans start to boil, remove the foam on top and lower the heat, Add the paprika and turmeric and stir.
4. Add the 2 cloves of garlic, the 2 halves of onion, and 1/2 the bell pepper. Add 4 ounces of water to the pot to "shock" the beans every half hour. Simmer for 2 hours on low heat.
5. Once the beans are cooked, remove the onion, garlic, and pepper. Remove from heat and set aside.
6. Add a tablespoon of oil to a skillet on low heat. Add the remaining onion and garlic and saute for 5 minutes.
7. Add the flour and the cayenne pepper. Continue sauteing another few minutes until the flour is toasted.
8. Add the wine and a splash of water. Simmer on high heat 1 minute until the alcohol has evaporated away.
9. Add the clams. Cover the skillet and cook until all of the clams open. Discard any clams that remain closed.
10. Add the parsley and simmer for 3 minutes.
11. Add the clams with their juices to the pot of beans. Cook 5 minutes on low heat and remove the cayenne pepper.

white beans, clams, garlic, onions, green bell pepper, salt, water, sweet paprika, turmeric, flour, cayenne pepper, white wine, parsley

Taken from www.yummly.com/recipe/Bean-and-Clam-Stew-518621 (may not work)