Cockles with Beans and Cherry Tomatoes in Garlic Broth

By DreiFromBK

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

Details

Servings 4
Cooking time 75mins
Adapted from foodandwine.com

Preparation

Step 1

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.