Photo credit: Cúrate Restaurant

Earlier in the year, we made our way to North Carolina for a trip to Davidson College and to Asheville for a special bean dinner at Curate. 

The dinner by chef Ángel Palacios was one for the ages, and there were many things that would inspire creativity in the kitchen, but the seemingly simple mix of baby limas and clams was a wild hit. The recipe seems a little ambitious, but at its heart, it's a simple dish of baby limas and good clams, making sure each element is cooked to perfection. 

Beans & Brine

• 2 lb uncooked Rancho Gordo Green Baby Lima Beans (verdinas)
  
• 1 small onion, peeled and halved
• 1 bay leaf
• 3 garlic cloves
• 1 Tbsp whole black peppercorns
  
• 1 small carrot, peeled and halved
• 1 celery stalk (whole piece)
• 1 cup salt

Cooking Liquid

• Water (65%)
• Fish stock (35%)

Sofrito Base

• 3 Tbsp blended oil
• 2 Tbsp shallot, finely diced
• 1 Tbsp garlic, finely chopped
• 3.5 fl oz dry sherry wine
• 7 saffron threads
• Fish stock (as needed)
• Vegetable stock (as needed)

Finishing

• Cooked beans
• 2 lb fresh clams
• Extra virgin olive oil
• Microgreens or fresh herbs

Serves 6 to 8

Brine the Beans (Overnight)
1. Rinse beans thoroughly and check for debris.
2. Tie onion, carrot, celery, garlic, bay leaf, and peppercorns into a cheesecloth sachet.
3. In a large bowl or pot, dissolve salt in 1 quart (4 cups) of warm water.
4. Add 3 1/2 quarts (14 cups) of cold water and stir to combine.
5. Add beans and sachet.
6. Refrigerate overnight.
Note: If not cooking the next day, drain the brine to avoid over-salting.

Cook the Beans
1. Drain beans and transfer to a large pot with the sachet.
2. Add liquid using a ratio of 65% water and 35% fish stock, covering beans fully.
3. Bring to a boil, then immediately reduce to a gentle simmer.
4. Skim any impurities from the surface.
5. Stir every 10 minutes and monitor liquid levels, adding more if needed.
6. Cook for 20–60 minutes, until tender.
7. Cool beans in their cooking liquid.
8. Remove sachet and chill.

Prepare the Sofrito
1. Heat oil over medium heat.
2. Add shallots and garlic, cooking until lightly golden.
3. Add sherry and reduce slightly.
4. Add saffron, then remove from heat.
5. Add fish stock and a small amount of vegetable stock, then bring to a gentle boil.
6. Combine with the cooked beans and allow flavors to meld.

Prepare the Clams
1. Soak clams overnight in cold salted water to purge sand.
2. Drain and rinse before cooking.

Finish the Dish
1. Gently reheat the beans in their broth.
2. Add clams and cook until they open.
3. Discard any clams that remain closed.
4. Finish with a drizzle of extra virgin olive oil.
5. Garnish with microgreens or fresh herbs.