Beans stewed with clams and prawns (Alubias con almejas y
gambas)
Ingredients for 4 servings: 11 oz. of white beans, soaked in
water from the night before (*); 1 large onion, cut into julienne; 1
carrot and 1 leek stalk, both cut into half-moon slices; 2
tomatoes, cut into quarters; 3-4 oz. of prawns, peeled; 2-3
clams, soaked in salted water from the previous night to
eliminate any remaining sand; 1 l of fish stock.
Preparation: Cook the beans until they're soft with some salt,
remove from the heat, sieve and set aside on a warm place.
Sauté the veggies until they soften; add the fish stock, simmer
for some mins, mix with the hand blender and strain through a
china cap (this can be done the previous day).
Sauté the prawns, and put the clams in a small pot with a little
bit of hot fish stock and wait until the clams open. And finally,
mix the beans with the veggies cooked in the fish stock, the
clams and the small amount of stock used to cook them until
open. (*) Canned white beans can also be used; discard though
the cooking liquid and rinse the beans with abundant water.

This bean soup that I present here is indeed a much healthier recipe than those using pork meats, sausages, black puddings, etc. Many of the ingredients used in such dishes
were humble and economic, on the one hand; but also they provided a lot of energy, so peasants working in the farm lands and in the woods ate these fat-rich foods that
became burned in their daily exhausting activities. So, cholesterol-derived diseases were very rare in those days for farmers and the likes. This recipe above is a sophisticated
and refined dish that won't cause any serious fat-related impairment. As to the other recipes, they don't represent a danger if they are consumed moderately (once a month).