Cockles with Beans and Cherry Tomatoes in Garlic Broth

• 1 cup dried cranberry or borlotti beans (6 ounces)
• 2 tablespoons extra-virgin olive oil
• 7 garlic cloves, thinly sliced
• 2 shallots, finely chopped
• 1/2 pound yellow cherry tomatoes, halved
• Kosher salt
• Pepper
• 1/2 cup dry white wine
• 1 cup low-sodium chicken broth
• 3 pounds cockles, rinsed
• 1/2 cup coarsely chopped parsley
• 1/2 cup coarsely chopped tarragon
• Grilled bread, for serving

1. In a large saucepan, cover the beans with 3 inches of water and bring to a boil.
2. Simmer, stirring occasionally, until the beans are tender, about 45 minutes.
3. Drain.
4. In a large enameled cast-iron casserole, heat the olive oil.
5. Add the garlic and shallots and cook over moderate heat, stirring, until fragrant and golden, about 3 minutes.
6. Add the beans and tomatoes and season with salt and pepper.
7. Cook, stirring occasionally, until the tomatoes soften, about 3 minutes.
8. Stir in the wine and cook until almost evaporated, about 1 minute.
9. Add the broth and cockles and bring to a simmer.
10. Cover and cook over low heat until the cockles open, about 3 minutes.
11. Stir in the parsley and tarragon and serve with grilled bread.

borlotti beans, extravirgin olive oil, garlic, shallots, tomatoes, kosher salt, pepper, white wine, chicken broth, cockles, parsley, tarragon, bread

Taken from www.foodandwine.com/recipes/cockles-beans-and-cherry-tomatoes-garlic-broth (may not work)