Pocha beans with Manila clams at restaurant Txori with Spanish chef Joseba Jimenez de Jimenez
Today we are at Txori, the new tapas bar from Spanish chef Joseba Jiménez de Jiménez and Carolin Messier de Jiménez (Harvest Vine). A cute Belltown spot modeled itself after traditional San Sebastian Pinxtos bars. Joseba is going to prepare for us Pochas with Manila clams, delicious!
Ingredients:
Matiz pocha beans
Manila clams
Caramelized onions
Fresh chopped parsley
Olive oil
Txori, 2207 Second Avenue, Seattle. between Bell and Blanchard (206-204-9771)
posted by Rosaura's Table @ 10:56 PM
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1 Comments:
HI. I bought fresh pocha beans at the Portland farmers market. the vendor directed me to this site to see how to prepare them. The recipe looks great but, how do I prepare the beans if I have the fresh, not jarred variety? Thanks, so mcuh. Nicole
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