Ingredients Seafood Cockles with Beans and Cherry Tomatoes in Garlic Broth Be the first to rate & review! Cockles are some of the smallest bivalves, but they deliver an enormous amount of flavor. Just a few simple ingredients turn them into a rich, hearty stew. Slideshow: More Seafood Recipes By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on August 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 30 mins Total Time: 1 hrs 15 mins Yield: 4 Ingredients 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 Directions 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. Make Ahead The cooked beans can be refrigerated for 2 days. Suggested Pairing Fresh and minerally Picpoul de Pinet, a white wine from France’s Languedoc region, offers fantastic value, and it’s great with seafood. Rate it Print