- 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
- 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
How to make this recipe
In a large saucepan, cover the beans with 3 inches of water and bring to a boil. Simmer, stirring occasionally, until the beans are tender, about 45 minutes. Drain.
In a large enameled cast-iron casserole, heat the olive oil. Add the garlic and shallots and cook over moderate heat, stirring, until fragrant and golden, about 3 minutes. Add the beans and tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes soften, about 3 minutes. Stir in the wine and cook until almost evaporated, about 1 minute. Add the broth and cockles and bring to a simmer. Cover and cook over low heat until the cockles open, about 3 minutes. Stir in the parsley and tarragon and serve with grilled bread.
The cooked beans can be refrigerated for 2 days.
Fresh and minerally Picpoul de Pinet, a white wine from France's Languedoc region, offers fantastic value, and it's great with seafood.